Blackberry Crumb Muffins

Crumb topping:

1/2 c. flour
1/2 c. brown sugar
1/2 t. cinnamon
1/4 t. salt
2 1/2 oz. cold unsalted butter

Mix together the flour, brown sugar, cinnamon & salt. Cut in the butter until the mixture looks crumbly. Refrigerate.

Muffin batter:

2 c. flour
1/4 c. sugar
1/4 t. nutmeg
1 t. cinnamon
1/4 t. allspice
1/2 t. salt
1 T. baking powder
1/2 c. brown sugar
2 eggs
2/3 c. canola oil
2/3 c. milk
1 t. vanilla extract
1 1/2 c. blackberries, blueberries, raspberries or a mix of all three

Combine the flour, sugar, spices, baking powder & salt and whisk smooth. In a separate bowl, whisk together the brown sugar, eggs, oil, milk and vanilla. Gently fold the dry ingredients into the wet. Add the blackberries. Spoon the batter evenly into lined, twelve-muffin pan. Top with the crumb mixture. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.


  1. These are SO GOOD! I just posted your recipe on my blog & included a link to your blog (& your blackberry pie crumble). :)


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