Blackberry Almond Spice Muffins | a2 Milk® USA
Blackberry Almond Spice Muffins | a2 Milk® USA

Blackberry Almond Spice Muffins

Difficulty: Easy

Preparation: 10 mins

Bake time:  30 mins

Servings: 12


  • 3 Cups All-purpose flour
  • 1 Tbsp. Baking powder
  • ½ tsp. Baking soda
  • ¾ tsp. Kosher salt
  • 1-2 tsp. Pumpkin spice blend
  • ½ Cup Butter, softened
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Buttermilk, made with a2 Milk® Whole (see below)
  • ½ tsp. Almond extract
  • ½ tsp. Vanilla extract
  • ½ Cup Halved blackberries





  • ¼ Cup Sliced almonds
  • ¼ Cup Rolled oats
  • ¼ Cup Butter, softened
  • 2 Tbsp. All-purpose flour
  • 2 Tbsp. Cane sugar
Blackberry Almond Spice Muffins


  1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
  2. Preheat the oven to 375 degrees and prepare a muffin tin with paper liners.
  3. In a mixing bowl, combine the flour, baking powder, baking soda, salt and pumpkin spice blend.
  4. Separately, beat the butter and sugar until fluffy. Gradually add the eggs and incorporate.
  5. Combine the dry and wet ingredients. Add the buttermilk and incorporate.
  6. Gently fold the halved blackberries into the batter.
  7. Fill the paper liners to the top with batter. Sprinkle with crumble topping and bake for 25-30 minutes until golden.
  8. Allow the muffins to cool for 5-10 minutes before lifting out of the tin. Cool on a rack for an additional 5-10 minutes.


Allergens:  Milk, Nuts
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