Blackberry Crumb Muffins ( the berry not the phone)
Blackberry Crumb Muffins ( the berry not the phone)

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, blackberry crumb muffins ( the berry not the phone). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Blackberry Crumb Muffins ( the berry not the phone) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Blackberry Crumb Muffins ( the berry not the phone) is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have blackberry crumb muffins ( the berry not the phone) using 16 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Blackberry Crumb Muffins ( the berry not the phone):
  1. Make ready Muffin batter:
  2. Take 2 cup all purpose flour
  3. Make ready 1 cup granulated sugar
  4. Make ready 2 1/2 tsp baking powder
  5. Make ready 1/4 tsp baking soda
  6. Prepare 1 pinch salt
  7. Get 8 tbsp melted cooled butter
  8. Take 2 large eggs
  9. Take 1 cup milk
  10. Take 1 1/4 cup blackberries (the fruit not the phone)
  11. Prepare Crumb topping:
  12. Get 8 tbsp cold butter
  13. Make ready 3/4 cup all purpose flour
  14. Get 3/4 cup light brown sugar
  15. Prepare 1 tsp ground cinnamon
  16. Make ready 1/2 tsp salt
Steps to make Blackberry Crumb Muffins ( the berry not the phone):
  1. Preheat oven to 400°F
  2. Grease or line 16 regular sized muffin cups.
  3. For the crumb topping:
  4. Combine all crumb ingredients in a large bowl. Cut with a knife until you get coarse crumbs. Set aside.
  5. For The Muffins:
  6. If you have large blackberries cut them into smaller pieces now.
  7. In a large bowl wisk together all dry ingredients.
  8. In another bowl, wisk together all wet ingredients. Except berries
  9. Pour wet into dry. And stir together until just combined. Do not overmix.
  10. fold in blackberries and their juices carefully.
  11. Pour batter into prepared muffin cups to 3/4 full.
  12. Cover each completely with crumb topping, but not high, just a nice even layer as best you can.
  13. Bake about 15 minutes or until toothpick comes out clean and muffins spring back when lightly touched.
  14. Let stand a few minutes.
  15. Transfer to wire track to cool.
  16. Serve and enjoy. :)
  17. Makes about 16 regular sized muffins.

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