Blackberry Crumble Muffins


Got a pack of fresh blackberries , about 300 gram. My mind split between eat them all or turn them into something lasts more than five minutes. Aha, muffin! I have not tried it before, muffin with blackberry filling. So here it goes.


250/300 gram fresh blackberries, rinse well under running water. Dry with clean cloth or paper towel. Put aside.

2 cups all-purpose-flour

3/4 cup sugar

1/4 teaspoon baking soda

2 1/2 teaspoons baking powder

1/4 teaspoon salt

114 gram butter, melted

2 large eggs

1 cup milk


* Combine all the dry ingredients in a large bowl

* Whisk eggs, butter and milk just till well combined.

* Add the flour mixture into the egg mixture. Whisk well.

* And the blackberries. Combine well using spatula.

* Pour into muffin tins 3/4 way full.

Crumbs topping :

Combine 114 gram cold butter, cut into small size + 3/4 cup flour + 3/4 sugar +  1 teaspoon cinnamon and 1/2 teaspoon salt. Using a fork or your finger to mix them all and make small crumbs.

* Soon as it’s done, top each of the muffin with the crumbs as much as you like.

* Bake the muffins in 190 C heat ( my max oven heat ) for about 20 minutes or until you insert a wooden pick and it comes out clean. Serve warm . I stored the rest of the muffins for two days and they still taste good.


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