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Blackberry Pie Muffins

These Blackberry Pie Muffins are so soft and fluffy and they are perfect for mornings on the run. Nothing better than a delicious start to your morning.
two blackberry pie muffins
These Blackberry Pie Muffins were really tender and I loved that they weren’t over the top sweet. I hate too much sugar in the morning. It seriously makes me sick to my stomach. My husband, on the other hand can eat anything in the morning. If I make his favorite caramel brownies he will seriously have one the next morning. Can any of you eat like that?

Anyway, these are not too sugary and I bet you could use different fruit if you aren’t a blackberry fan. Blueberries would be especially delicious with that crumb topping.

two blackberry pie muffins

Muffins are a really great example of how quick breads can be totally destroyed merely by over-mixing the batter. Cookies love to be beat as the butter and sugars actually change which makes for an extra fluffy cookie. However, quick breads are incredibly delicate and don’t handle mixing very well.

When you’re first starting to make homemade muffins it’s a really great idea to use a wooden spoon or rubber spatula when you’re folding the wet and dry ingredients together. This will help you to gently combine the two ingredients without beating the life out of them.

Can You Freeze Blackberry Muffins?

Sometimes freezing muffins that have a fresh fruit in them can turn out poorly as the fruit has so much liquid it can crystalize in the freezer which makes for a soggy muffin as you’re reheating them.

However, it’s totally doable if you follow a few simple guidelines.

  1. If using paper wrappers to bake the muffins in, leave the paper on the muffins to help protect the bread from freezer burn.
  2. Allow the muffins to cool completely before attempting to freeze them.
  3. Wrap the muffins with saran wrap before placing them into a gallon sized freezer bag, pressing out all of the air before sealing it.

two blackberry pie muffins

What is Streusel?

Streusel is a topping commonly found on muffins, quick breads and pies. A streusel is made up of fat, oats, flour and often cinnamon. I’m a HUGE fan of streusel. I love that crumby, brown sugar goodness piled on top of something already wonderful. It’s perfection.

Can You Freeze Streusel Topping?

Somehow I always make too much streusel topping and I hate to waste food, so I’ve started freezing it in little ziploc bags. It holds up really well and bonus points for less work the next time you make muffins!

How to Make Streusel Topping for Muffins

In a bowl, place uncooked old fashioned oats, cinnamon, a pinch of salt to balance the flavor, and brown sugar for sweetness. Mix all of that together until well combined.

Now this is the most important part, the butter must be cold in order to produce a perfect streusel. Cut the butter into pieces and add it to the bowl. Using a pastry cutter or a fork, mix the streusel until it begins to bind together.

To be sure that everything is perfect, grab the mixture in your hand and give it a squeeze, the mixture should bind together.

Looking for something else sweet for breakfast?  Try this french toast casserole!


More Delicious Muffin Recipes!

Blackberry Pie Muffins

Raised in the Kitchen - Carrian Cheney

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two blackberry pie muffins

Blackberry Pie Muffins

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 muffins
These Blackberry Pie Muffins are so soft and fluffy and they are perfect for mornings on the run. Nothing better than a delicious start to your morning.



  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup butter unsalted, melted


  • 3/4 cup sugar
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon lemon zest
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 12 ounces blackberries fresh, cut in half


  • Heat your oven to 350 degrees, and line 12 muffin cups with liners (or grease the cups).
  • In a small bowl, mix together the topping ingredients until crumbly.
  • Set aside.
  • In a large mixing bowl, sift together the flour, baking soda, and salt.
  • In a medium mixing bowl, beat the egg and then stir in the sugar, vegetable oil, vanilla, and lemon zest.
  • Add the wet ingredients to the dry ingredients, along with the buttermilk, and stir just until moistened.
  • Add the blackberries and stir until well incorporated.
  • Fill your muffin cups almost to the top with the batter.
  • Sprinkle the topping evenly over each cupcake.
  • Bake for 25 - 35 minutes, until they're golden brown and the tops spring back when you poke at them.


These muffins can be stored for up to 7 days.
Nutrition Facts
Blackberry Pie Muffins
Amount Per Serving (1 g)
Calories 366 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Cholesterol 26mg9%
Sodium 294mg13%
Potassium 128mg4%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 24g27%
Protein 5g10%
Vitamin A 232IU5%
Vitamin C 6mg7%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

two blackberry pie muffins


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Cozy Christmas Movie & Snack Nights 🎥🎄

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • the kids and i loved these too!! another keeper for us 🙂

    • Reply
  • These muffins look so good! I love blackberries, my favorite!

    • Reply
  • I love muffins! I like the topping on this muffin. It jazzes it up.

    • Reply
  • I love muffins! I like the topping on this muffin. It jazzes it up.

    • Reply
    • I just wonder if I can use frozen blueberries to make this recipe? I’m sure that if I do, I would have to bake them from a frozen state. Is there any reason this wouldn’t work? I just can’t find fresh blueberries any more, it’s past their season. Thank you for all your wonderful recipes. Marian

      • Reply
      • Hi Marian! Yes, you can totally use blueberries. Bake them from frozen and they should work great! Enjoy!

  • that look rustic and fantastic

    • Reply

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