How to Make Homemade Blackberry Crumb Muffins ( the berry not the phone)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, blackberry crumb muffins ( the berry not the phone). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Blackberry Crumb Muffins ( the berry not the phone) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Blackberry Crumb Muffins ( the berry not the phone) is something that I have loved my whole life.

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

The ingredients needed to make Blackberry Crumb Muffins ( the berry not the phone):

1. Get Muffin batter:
2. Prepare 2 cup all purpose flour
3. Make ready 1 cup granulated sugar
4. Get 2 1/2 tsp baking powder
5. Get 1/4 tsp baking soda
6. Make ready 1 pinch salt
7. Prepare 8 tbsp melted cooled butter
8. Prepare 2 large eggs
9. Get 1 cup milk
10. Take 1 1/4 cup blackberries (the fruit not the phone)
11. Get Crumb topping:
12. Get 8 tbsp cold butter
13. Prepare 3/4 cup all purpose flour
14. Make ready 3/4 cup light brown sugar
15. Take 1 tsp ground cinnamon
16. Get 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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