Blackberry Crumble Muffins (with Homegrown Fruit + a Crunchy Topping)

There’s something deeply satisfying about baking with fruit you’ve picked yourself. These muffins are packed with juicy, tart blackberries from our allotment—perfectly ripe and just waiting to be folded into a tender batter and topped with buttery crumble.

I’ve been adding crumble to everything lately (case in point: my chocolate courgette cake), and this one might be my favourite yet. The muffins are soft and fluffy inside, studded with fruit, and crowned with a golden, crunchy top that makes them feel a little extra.

Whether you’re picking blackberries from the hedgerow, a local farm, or your own garden, these muffins are a lovely way to make the most of them.

Blackberry Crumble Muffins

Makes 12

Muffin Batter:

• 70g unsalted butter, diced

• 100g caster sugar

• Zest of ½ lemon (optional)

• 160g sour cream

• 2 large egg whites

• 150g white self-raising flour

• 30g wholemeal self-raising flour

• 1 tsp baking powder

• ½ tsp fine sea salt

• 150g blackberries

Crumble Topping:

• 120g plain flour

• 70g caster sugar

• 80g unsalted butter, melted

Method:

1. Preheat & Prep:

Preheat oven to 200°C (180°C fan) / 350°F. Line a 12-hole muffin tin with paper cases.

2. Make the Crumble:

In a bowl, mix flour and sugar. Pour in the melted butter and stir with a knife until clumps form. Gently bring the mixture together with your hands into a soft dough. Chill in the fridge while you make the batter.

3. Mix the Batter:

Melt the butter and pour into a mixing bowl. Add sugar, lemon zest (if using), sour cream and egg whites. Whisk until smooth.

In a separate bowl, whisk together the flours, baking powder and salt. Add to the wet ingredients along with the blackberries. Fold gently until just combined—don’t overmix!

4. Assemble & Bake:

Scoop the batter evenly into the muffin cases. Crumble the chilled streusel over the top.

Bake for 30 minutes, or until golden and a toothpick comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.

Looking for more fruit-and-crumble ideas?

Check out my Chocolate Courgette Cake with Crumble Topping – also up on the blog!