Description
Delightful soft muffins bursting with juicy blackberries and topped with a crunchy crumble.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup melted unsalted butter
- ½ cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries
- For the crumble:
- ½ cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- Whisk together the flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined.
- Fold in the blackberries carefully.
- Mix the crumble ingredients in a small bowl until crumbly.
- Spoon the muffin batter into the liners, filling them about three-quarters full, and sprinkle the crumble on top.
- Bake for 18 to 20 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for five minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container for up to three days or freeze for three months. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg