Blackberry Pistachio Muffins

This recipe is perfect for a weekend breakfast when you want something delicious and not too time consuming. These muffins are full of fresh blackberries and pistachios which give them a nutty, slightly sweet, slightly tart flavor profile. I also love the texture of these with the finely chopped pistachios that give them just a bit of a crunch when you bite in! They are also topped with an incredible crumble topping that will have your friends and family drooling and reaching for more. I haven’t baked from scratch in a while, but wanted to mix it up and do something fun – I also have blackberries and leftover pistachios from another recipe – I am very big on not throwing away ingredients, it also helps me be more creative in the kitchen. Sometimes that creativity doesn’t work out, but sometimes it turns out even better – like these muffins! These are also great to make ahead for the week, just store them in an airtight container and they will last for 3-4 days. The blackberries give these muffins a wonderful purple color and also help to keep them moist, even days later. Whip up a batch of these for weekend brunch or a quick grab and go for the busy work week and let me know what you think!

  • 1.5 Cups Flour
  • 3/4 Cup Sugar
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Eggs
  • 1/3 Cup Canola Oil
  • 1/2 Cup Milk
  • 2 Tsp Vanilla
  • 1.5 Cups Blackberries, chopped (I roughly chopped mine for two reasons. a) this will more evenly distribute the blackberries and b) the juices that are released give the muffin batter a beautiful purple color).
  • 1/3 Cup Finely Chopped Pistachios + more for topping

For the Crumble

  • 1/3 Cup Sugar
  • 1/3 Cup Flour
  • 2 Tbsp Butter, Room Temperature
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes
  • Makes: 18 Muffins

To Make:

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake trays – you can either use paper liners or grease them well.
  2. First, let’s make the crumble topping – add the 1/3c flour, 1/3c sugar, and 2tbsp butter to a bowl. Using your hands, mix the ingredients together until it forms a crumble that will feel like the consistency of sand.
  3. Now for the muffin mix.
  4. In a large mixing bowl, add the flour, sugar, baking powder and salt. Mix well to combine.
  5. Next add in the eggs, oil, milk, and vanilla and continue mixing until smooth.
  6. Gently fold in the blackberries and pistachios to the batter.
  7. Divide the batter between the cupcake trays (makes about 18 muffins) and top off with the crumble and sprinkle some additional pistachios on top.
  8. Bake in the oven for 15 minutes and insert a toothpick to make sure they are completely cooked through (the toothpick should come out clean, aside for some potential berry juice).
  9. Remove from the oven and allow the muffins to cool before serving!

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