This is the best Marionberry muffin recipe I ever made! Easy to make and delicious, these muffins are perfect for breakfast, snacks, or dessert.
It’s berry season here in Washington state and we are loving it! Last week we took our in-laws to Muñoz Berry Farm in Ridgefield, WA to pick fresh berries. We had so much fun and after returning from the farm we made this Marionberry muffin recipe and homemade jam.
These are bakery-style marionberry muffins. The buttery and soft streusel topping will melt in your mouth. This is a one-bowl recipe that includes simple ingredients therefore is great for busy people. Packed with juicy berries and a hint of vanilla, these muffins are easy to make and even easier to enjoy.
Why Choose Marionberries?
Marionberries are a type of blackberry but are more oblong and tend to be sweeter and juicier. These berries were named after Marion County, Oregon, where the berry was bred and tested in the mid-20th century. Oregon accounts for over 90% of the worldwide acreage of marionberries.
Marionberries, often called the “Cabernet of Blackberries,” are known for their complex, rich flavor. They are larger, juicier, and have a more intense flavor compared to regular blackberries. Perfect for baking, Marionberries add a burst of sweetness and tartness to your muffins.
Variations for this Marionberry Muffin Recipe
- Lemon Marionberry Muffins: Add 1 teaspoon of lemon zest to the batter for a refreshing twist.
- Sugar-free: Replace the granulated sugar with Splenda, monk fruit, or the sugar replacement you choose.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Loaf Cake: You can make a loaf cake with this recipe.
Tips for the Best Marionberry Muffin Recipe
- Use Fresh or Frozen Marionberries: Both work well, but if using frozen, do not thaw them before adding to the batter.
- Don’t Overmix the Batter: Overmixing can lead to dense muffins. Stir just until the ingredients are combined.
- Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with a few crumbs attached.
Frequently Asked Questions
Can I use other berries in this recipe?
Yes, you can substitute Marionberries with blackberries, blueberries, or raspberries.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I make these muffins dairy-free?
Yes, substitute the buttermilk with non-dairy milk and add 1 tablespoon of vinegar. Also, use a dairy-free butter alternative.
Conclusion
Now that you know how to make the best Marionberry muffins, it’s time to get baking! These muffins are sure to become a favorite in your household. Whether you’re serving them at a brunch or enjoying one with your morning coffee, they’re a delicious way to start the day. Try this recipe today and enjoy the sweet, tangy flavor of Marionberries in every bite!
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
Other Recipes That You Will Love!
Bizcocho Mojadito Puertorriqueño – Ponqué
Vegan Quesitos – Puerto Rican Cream Cheese Pastries
Marionberry Muffin Recipe: Easy & Delicious
Equipment
- 1 12 - cupcake or muffin pan
Ingredients
For the Muffins
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 tsp Bourbon optional
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups marionberries or blackberries
Streusel Topping (Optional)
- 1/4 cup all-purpose flour
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- pinch of cinnamon optional
Instructions
- Preheat oven to 375 and grease your muffin tin with non-stick spray.
- Make the streusel topping if using. Combine all the ingredients with your fingertips until is crumbly and the butter is completely incorporated. Set aside.
- In a large mixing bowl whisk together the eggs, oil, sugars, and vanilla extract. Add Bourbon if using.
- Add baking soda, baking powder, and salt to the all-purpose flour.
- Gradually add the flour to the mixture, alternating with the buttermilk. Begin and end with the flour. Fold until just combined.
- Be careful not to overmix; the batter should be slightly lumpy to ensure tender muffins.
- Gently fold the Marionberries into the batter. This step ensures the berries are evenly distributed throughout the muffins.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Add streusel on top of each muffin before baking.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the muffin pan for about 5 minutes, then transfer them to a wire rack to cool completely.
So delicious ❤️❤️
Thank you!