Easy Berry Muffin Recipe

This Easy Berry Muffin Recipe is an uncomplicated, no-fuss bake. The muffins are soft and fluffy morsels bursting with juicy raspberries and blackberries, and your whole family will love them.

This muffin recipe has all the characteristics of a delicious cake, but with a lovely crumb topping instead of the frosting. It’s moist, crumbly and quite able to stand up on its own, but throw in some fresh berries and my goodness…you get a burst of sweetness in every bite.

They’re perfect individual-sized cakes to pack for those rush-and-go mornings, but I love savouring these treats with a steaming cup of afternoon tea!

I also love that they’re typically fuss-free to bake, so you can really whip up some of these sweets on a whim!

You can mix and match different kinds of fruits, whether they’re seasonally fresh or frozen.

Now let’s get baking!

Ingredient Highlights

Fresh berries are the highlight of these yummy muffins but frozen will work just as well. And if you’re worried about berries sinking to the bottom, toss them in a spoonful of flour before folding them into the batter.

For a different variation try swapping the raspberries and blackberries with blueberries or even diced strawberries.

Sour cream adds incredible moisture, resulting in a muffin with a tender, fine crumb.

How to Make Berry Muffins

With just a few simple steps, you’re well on your way to making irresistible fruity muffins.

First, place all the ingredients for the crumb top mixture in a small bowl. Rub the ingredients between your hands until they resemble large coarse crumbs. Alternatively, you can pulse the ingredients in a food processor. Refrigerate the crumb mixture until ready to use.

Continue below for step-by-step instructions on making muffins with fresh berries.

1- In a medium-sized bowl, cream together the butter, sugar and vanilla extract using an electric mixer.

2- Add in the egg and lemon zest and mix until combined.

3- Gather together the flour, baking powder and baking soda.

4- Sift the flour ingredients together into a bowl and set aside.

5- Mix ¼ cup of the sour cream with the sugar and butter mixture, and then mix in ½ of the sifted flour mixture.

6- Repeat with the remaining sour cream and flour mixture. (Don’t overmix)

7- With a rubber spatula, gently fold in the berries until evenly distributed.

8- Scoop the batter into paper-lined muffin tins.

9- Divide the crumb top mixture evenly over each muffin and top each with a few more fresh berries.

10- Bake the muffins for approximately 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Now that you know how easy it is to make fruit-filled muffins at home, I’m sure you’ll love them as much as I do. 

Whether you enjoy them warm or pack to go, they’re a wonderful treat to enjoy all year round.

If you give them a try, be sure to tag me or leave a comment below and let me know your favourite berry combination. Happy baking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

This recipe was originally published on February 21, 2018 and republished on September 7, 2025.

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Raspberry Crumb Muffins

These delightful Raspberry Crumb Muffins are a cross between a very good crumb cake and a delicious muffin!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Easy Berry Muffin Recipe

Prep Time 30 minutes minutes

Cook Time 17 minutes minutes

Servings 10

Calories 259kcal

Author Marisa

Equipment

• Mixer
• 2 Mixing bowls
• Muffin Tin

Ingredients

For The Crumb mixture

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon lemon zest
• 1/4 tsp cinnamon
• 4 tablespoons unsalted butter (cubed)

For The Muffin Mixture

• 4 tablespoons unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup sour cream
• 1/2 cup each of raspberries and blackberries

Instructions

For The Crumb Mixture

• In a small bowl, mix together all the CRUMB MIXTURE ingredients by hand or with a food processor, until the mixture resembles coarse crumbs.
• Refrigerate the crumb mixture until your ready to use it.
• This crumb mixture makes 1 1/2 cups, enough for two batches of muffins.
• You can also make it ahead of time. It keeps very well for up to two weeks in the fridge or a month in the freezer

For The Muffin Mixture

• Preheat the oven to 350* F.
• Line a muffin pan with 10 paper muffin cups.
• Using an electric mixer, cream together the butter, sugar and vanilla.
• Add the egg and the lemon zest to the mixture and blend until combined.
• Sift the flour, baking powder and baking soda into a bowl. Set aside.
• Mix in 1/4 cup of the sour cream to the butter mixture, then half of the flour mixture.
• Repeat by mixing in the remaining sour cream, then the flour mixture. Do not overmix.
• Gently fold in the berries with a rubber spatula until evenly distributed.
• Scoop the batter into the muffin cups. (divide equally into 10)
• Sprinkle the crumb top mixture evenly over each muffin and top with a couple more berries.
• Bake for 25 to 30 minutes, on a middle rack, until a toothpick inserted in the middle of a muffin comes out clean.
• Cool and enjoy!

Notes

These Raspberry Crumb Muffins were adapted from Clinton St. Baking Company Cookbook, a restaurant based in New York. I’ve substituted the blueberries from the original recipe, for raspberries and blackberries. I also added some grated lemon zest to both the crumb top mixture and the muffin batter

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 39mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 379IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg

Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!