Day #55: Blackberry Crumble Muffins

Today's muffin, Blackberry Crumble, was in the words of my hubby, "DELICIOUS". These muffins ROCKED :-)! You have to make them! Please! Make them and then try and tell me that they aren't amazing! I think what it made it SO GOOD was the combination of the incredibly sweet blackberries that I bought at the grocery store and froze last week and the buttery crumble topping. The original recipe in the 100 Muffins book is called "Raspberry Crumble" but I changed it up with Blackberries because they were on sale, and I LOVE a bargain :-). However, I am sure these would taste equally AMAZING with Raspberries or even Strawberries or Blueberries. Use your favorite berry in your baking :-). On a side note-I do not like getting my hands dirty while baking, so I crumbled the topping with the prongs of a fork instead of my fingers. You could also use a pastry blender if you have one.

Tomorrow's Muffin: Mini Blue Cheese & Pear

Have a Beautiful, HOPE-Filled Week! You are Prayed for and LOVED!

Psalm 33:22
"May your unfailing love rest upon us, O LORD, even as we put our hope in you."

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Blackberry Crumble Muffins

Ingredients:
oil or melted butter, for greasing (if using)
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
heaping 1/2 cup superfine sugar
2 large eggs
1 cup plain yogurt
6 tbsp canola oil
1 tsp vanilla extract
1 cup frozen blackberries or any other berries

FOR THE CRUMBLE TOPPING:
1/2 cup all purpose flour
3 tbsp butter
2 tbsp superfine sugar

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

To make the crumble topping, put the flour into a bowl. Cut the butter into small pieces, add to the bowl with the flour, and rub it in with your fingertips until the mixture resembles fine breadcrumbs (or you can use a fork or pastry blender to accomplish the same thing with a lot cleaner hands :-))

To make the muffins, sift together the flour, baking soda, salt, and baking powder in a large bowl. Stir in the sugar.

Lightly beat the eggs in a large bowl, then beat in the yogurt, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Add the Blackberries or Raspberries. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Scatter the crumble topping over each muffin and press down lightly. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.