Blackberry Streusel Muffins

Around the 4th of July every year, our family would visit all the wild blackberry patches around the farm.  I have great memories of blackberry picking as a child.  My husband and I took our grandson blackberry picking at the berry patch the other day, and he had a blast.  Our grandson turned the event into a competition.  PaPa won, but our grandson quickly figured out that picking all the largest berries filled his bucket faster.  He traveled around the patch in search of the largest berries.  Picking wild blackberries can be tedious though, as the  thorns hurt if your skin comes into contact with them.  Encountering thorns are worth it though, because wild blackberries are definitely sweeter than the tame ones. Unfortunately, our family farm has only one major blackberry patch and it has not produced in recent years.  This year I picked tame berries at a local berry patch and traveled to the Amish to purchase some wild ones they had picked.  Today, I put 12 quarts of blackberries in the freezer for future use, including some jam making.  I reserved a few for these blackberry muffins.

Blackberry Streusel Muffins

(Printable Copy)


1/2 cup butter, room temperature
1/2 cup sugar
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla
1 cup fresh or frozen blackberries
1/4 cup flour
1/4 cup quick-cooking rolled oats
3 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons cold butter

Recipe adapted from Raspberry Streusel Muffins (America’s Hometown Recipe Book ©2011)