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.