It’s no secret that I love a good muffin, and with all of the fresh fruit coming into season, I decided to use what I had on hand to make these absolutely incredible blackberry crumble muffins! They taste indulgent and are super moist, but are actually pretty light as far as muffins go. Utilizing oat flour and Greek yogurt, these muffins have fiber, protein, and antioxidants from the fresh blackberries!
Blackberry Crumble Muffins
- 1 tsp lemon zest
- 1 tsp lemon juice
- 6 oz blackberries (1 small container)
- 1 tbs + 1/2 cup sugar (divided)
- 1/2 cup oat flour (rolled oats ground to flour consistency)
- 1/2 cup all purpose flour
- Pinch of salt
- 1 1/4 tsp baking powder
- 1/3 cup plain nonfat Greek yogurt
- 1 tsp vanilla
- 1 egg
- 1/3 cup unflavored oil such as coconut, canola, or veggie
Crumble Topping
- 3 tbs salted butter, melted
- ½ cup rolled oats
- ½ cup roughly chopped walnuts
- 1 tbs good maple syrup
Start by macerating the berries with 1 tbs sugar, the lemon zest, lemon juice, and vanilla extract. Mix them all in a large bowl, breaking the berries up with a fork, and set aside.
Next mix the remaining sugar, oat flour, all purpose flour, baking powder, and salt in a bowl until well combined. Mix the remaining wet ingredients (the oil, egg, and yogurt) together and mix the wet ingredients into the dry, being careful not to overmix it. Once everything is incorporated, add in the smashed berries so they are evenly distributed throughout the batter. The batter may turn slightly purple.
To make the topping, mix all of the melted butter, rolled oats, chopped walnuts, and maple syrup together so everything is well coated.
You can absolutely use muffin liners here, but I didn’t have any, so I cut 3×3 inch squares of parchment paper and pushed those down into the muffin tins before adding in the batter. I use an ice cream scoop to evenly scoop the batter throughout the muffin tin and ensure that all of the muffins are the same size. Top each scoop of batter with about a tablespoon of the topping mixture, and bake at 400 degrees for 18 minutes until a toothpick inserted into the center comes out clean.
These blackberry crumble muffins are the perfect treat to serve at easter brunch, or a great way to satisfy your sweet tooth any day of the week!
