Usually, when it comes to whipping up something to go in the oven, I look in my fridge and cupboards, see what I have too much of, see what what’s going to expire soon, then decide what to bake from there.
This time, however, I went out of my way to buy frozen blackberries and pistachios to make this vision of a buttermilk muffin I had!
So, lemme tell you (if I haven’t already) that there’s no going wrong with Joy of Baking recipes — but as much as I adore everything on that website, sometimes the recipes just seem a little average.
I think of them as excellent spring-boards for kitchen creativity.
That’s where my salty-sweet pistachio streusel comes in: it takes buttermilk and blackberries and lemon and gives them a twist of flavour and texture!
Oh, and did I mention that when these muffins are warm from the oven, biting into one is just like taking a bite of a pancake?
These muffins totally taste like buttermilk berry pancakes! How good is that?
Blackberry Buttermilk Muffins
with Pistachio Streusel
*adapted from the Joy of Baking
- 2 & 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- zest of one medium lemon
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 2/3 cup canola oil
- 2 tablespoons liquid honey
- 1 teaspoon vanilla extract
- 2 cups of blackberries, fresh or frozen (thaw if frozen)
- 1/4 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely ground pistachios
- 3 tablespoons melted butter
Preheat your oven to 375°F (or 190°C). Line a 12-cup muffin pan with muffin cups.
First, make the streusel: combine 1/4 cup each of all-purpose flour, white sugar, and ground pistachios in a small bowl. Drizzle the melted butter over top of the mixture and stir with a fork until coarse crumbs form — if you need to use a little more butter to make the mixture come together, then use it. Set aside the streusel.
Start the muffins: sift together the flour, white sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Set aside.
In another bowl, whisk the lightly beaten egg, buttermilk, canola oil, honey, and vanilla extract together.
Once the dry and wet ingredients have both been prepped, drop the blackberries into the bowl of dry ingredients. Gently stir with a fork to coat the berries with flour — this will prevent the berries from “bleeding” too much juice into the batter.
Next, pour the wet ingredients into the bowl of dry ingredients. Very gently fold everything together, mixing until everything is just moist and incorporated.
Do not over-mix, even if you see small streaks or lumps of flour — over-mixing is the death of fluffy muffins!
Equally divide the batter between the prepared muffin cups and top with generous amounts of pistachio streusel.
Bake for 18 ~ 20 minutes, or until the edges of the muffins and streusel start to brown and a toothpick inserted into the middle of a muffin comes out clean.
These muffins will rise in the oven, but since the batter isn’t all that liquidy, they retain their lovely shape and develop nice, rounded tops without spilling over and making a mess.
Blackberries, buttermilk, and pistachio are just the beginning, too…
If you want, you could use raspberries and hazelnuts, or blueberries and almonds, whatever combination of berry and nut you desire! Yum!