Perfect Blackberry Jam Streusel Muffins
These blackberry jam streusel muffins are soft and fluffy, with a thick ribbon of blackberry jam swirled in the middle. They are topped with a buttery streusel topping right before baking, making them as beautiful as they are delicious!
Blackberry Muffins: Simple & Beautiful.
It is no secret that I am a fan of homemade muffins (I mean who isn’t though really?). I have made a few muffin recipes on the blog, from sourdough versions (like this easy sourdough banana muffins recipe) to fall favorites like these cinnamon coffee cake muffins.
I wanted to create a muffin recipe to celebrate the fresh flavors of spring, and what better way to do that than with blackberry jam (one of my personal favorites).
These muffins are as delicious as they are beautiful, and really do make the most perfect and special homemade treat.
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Quick Recipe Snapshot
TOTAL TIME: About 40 minutes, start to finish.
YIELD: About 15 muffins!
STORAGE: These muffins will store well in an airtight container on the counter for up to 3-4 days.
BEST SERVED: Warm from the oven with a generous slab of butter 🙂
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!
Quick Tips for Success
- Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops.
- Avoid overmixing the batter. Mixing the ingredients together until just combined ensures a lighter, fluffier muffin! Overmixing can allow too much gluten to develop, creating a rubbery texture.
- Variation: Drizzling a quick vanilla glaze over the top of the baked and cooled muffins would make these muffins even more delicious. (I added a vanilla drizzle with these cinnamon coffee cake muffins!)
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- Preheat oven to 425 degrees F. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, add the softened butter and sugar. Using an electric mixer, cream together the butter and sugar until light, about 1 minute. Add in the eggs, vanilla extract, and Greek yogurt, continuing to mix together until just combined.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, cinnamon, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Using a small spoon, portion out the batter (roughly one tablespoon) into each prepared muffin tin. Add one teaspoon of blackberry jam right on top of the batter, and then top with another tablespoon of muffin batter.
- Using a knife, carefully swirl the jam into the batter, moving the knife in a circular motion until the jam has mixed into the batter slightly.
- Top each muffin with a generous helping of the streusel topping before popping into the oven.
- Bake muffins in preheated oven for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8-10 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow the muffins to cool slightly before serving. Enjoy!
Recipe FAQs & Storage Tips
These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
Yes! Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.
Make sure to use cold, cubed butter in your streusel topping. Refrigerating it while you prepare the batter can also help the streusel stay clumpy and not melt into the muffin.
More Muffin Recipes to Try
Perfect Blackberry Jam Streusel Muffins
- Total Time: 33 minutes
- Yield: 15 muffins 1x
Description
These blackberry jam streusel muffins are soft and fluffy, with a thick ribbon of blackberry jam swirled in the middle. They are topped with a buttery streusel topping right before baking, making them as beautiful as they are delicious!
Ingredients
Streusel Topping
- ½ cup flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter, cubed
Muffins
- ½ cup (1 stick) melted butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp pure vanilla extract
- ½ cup Greek yogurt (can swap for sour cream)
- 2 cups all purpose flour
- ½ tsp cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup milk
Instructions
- Preheat oven to 425 degrees F. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Prepare the streusel topping: In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Mix together and then work in the cold, cubed butter with your hands until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, add the softened butter and sugar. Using an electric mixer, cream together the butter and sugar until light, about 1 minute. Add in the eggs, vanilla extract, and Greek yogurt, continuing to mix together until just combined.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, cinnamon, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Using a small spoon, portion out the batter (roughly one tablespoon) into each prepared muffin tin. Add one teaspoon of blackberry jam right on top of the batter, and then top with another tablespoon of muffin batter.
- Using a knife, carefully swirl the jam into the batter, moving the knife in a circular motion until the jam has mixed into the batter slightly.
- Top each muffin with a generous helping of the streusel topping before popping into the oven.
- Bake muffins in preheated oven for 10 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 8-10 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow the muffins to cool slightly before serving. Enjoy!
Notes
- Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops.
- Avoid overmixing the batter. Mixing the ingredients together until just combined ensures a lighter, fluffier muffin! Overmixing can allow too much gluten to develop, creating a rubbery texture.
- Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
- Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before drizzling with icing and serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast Recipes
- Method: Baking
- Cuisine: American
If you enjoyed this recipe for blackberry jam streusel muffins, be sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
Happy baking!
