Blackberry Muffins w/Streusel Topping

 

Fresh berries are slowly but surely popping up at the markets!  While it’s still too early for fresh picked blackberries, I did see these organic blackerries at Trader Joe’s and could not resist.  It’s been a while since I’ve made muffins, so I decided the perfect breakfast treat would be Blackberry Muffins with Streusel Topping.  There’s something about brown sugar and blackberries that tastes so delicious when paired together.  These muffins are no exception!  In other news, Happy Mother’s Day to all you Mamas out there!  Happy Mother’s Day to my own mama, my sister (her first Mother’s Day!), Grandma L., Nana, Mama Leone, and all my aunts!!!!  Truly blessed to have such amazing women in my life 🙂

 

 

 

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup flour
• 1 tbsp. unsalted butter, melted
• 1/4 tsp. cinnamon
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• Grated zest of 1/2 lemon
• 1/4 tsp. salt
• 1 egg, beaten
• 5 tbsp unsalted butter, melted
• 1 cup milk
• 2 cups fresh blackberries or 2 1/2 cups frozen blackberries, unthawed

Directions:

1. Preheat an oven to 375°F.  Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
2. To make the topping, in a small bowl, stir together the first four ingredients.  Set aside.
3.  To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt.  Make a well in the center and add the egg, melted butter, and milk (the batter will be slightly lumpy).  Gently fold in the blackberries with a rubber spatula just until evenly distributed, no more than a few strokes.  Try not to break up the blackberries.
4. Spoon the batter into the prepared muffin cups, filling each a bit above the rim of the cup.  Top each muffin with the streusel topping, dividing it evenly (the sugar will melt and produce a glaze effect).
5. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 25-30 minutes.  Transfer the pan to a wire rack and let cool for 10 minutes.  Unmold the muffins and serve warm or at room temperature.

Yield:  12 muffins

*Adapted from William Sonoma

 

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