With the recent harvest of blackberries, I was determined to use them in creative ways. So far I have made blackberry jam, blackberry cobbler, and Blackberry Crumble Muffins. We love muffins for breakfast and these were a cinch to throw together. I love muffins with crumble topping! These are so, so good! I hope you enjoy them as much as we have!
Blackberry Crumble Muffins
Blackberry Muffin perfection! The touch of lemon adds a wonderful brightness to these. If you love blackberries, give these a try!
Equipment
- Muffin tins and papers
- measuring cups
- measuring spoons
- Kitchen Aid Mixer
- spoon
Ingredients
- 1 1/2 Cups plain flour
- 3/4 Cups Sugar
- 1/4 tsp Salt
- 2 tsp baking powder
- 1/3 Cup vegetable oil
- 1 egg, beaten
- 1 lemon, zested
- 1/2 Cup Milk
- 1 tsp vanilla extract
- 1 Cup blackberries
Crumble Ingredients
- 1/4 Cup plain flour
- 1/4 Cup Sugar
- 3 TBSP Butter, cold
Instructions
- Preheat oven to 400 degrees. Prepare the muffin tins.
- In a large mixing bowl, combine flour, sugar, salt, baking powder, oil, lemon zest, egg, milk, and vanilla. After mixing well, fold in the blackberries.
- In a separate mixing bowl, combine the crumble ingredients. Use a fork to incorporate the butter into the flour and sugar mixture. It should resemble crumbs when it is mixed well.
- Fill prepared muffin tins 2/3 full. Place approximately 2 tsp of the crumble topping on each muffin. Bake at 400 degrees for 20-25 minutes, until golden brown.
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