Berry Crumble Muffins

Berry Crumble Muffins

I must tell you that I had a hard time getting a photo of these muffins for you. Every time I make them they are gone before I can photograph them. I love the mix of blueberries and blackberries, but you can use all blueberries or all blackberries if you prefer.

CRUMBLE TOPPING
1/4 c light brown sugar, lightly packed
1/4 c flour
1/4 c old-fashioned rolled oats
1 tablespoon flax seed
2 tbsp butter, softened
MUFFINS
1 c all-purpose flour
1 c whole wheat pastry flour
2 tsp baking powder
1 1/2 tsp grated lemon zest
1 tsp cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 c sugar
1/2 c butter, softened
2 large eggs, room temp
1/2 c milk, room temp
1 teaspoon vanilla extract
1 c blueberries
1 c blackberries, if extra-large cut in half
1 tbsp flour

Preheat oven to 350 degrees.
Line your muffin tin with the paper liners. If NOT using paper muffin liners, grease your muffin cups with butter. Set aside.
In a small bowl, toss your blueberries and blackberries with 1 tbsp of flour and set aside.
For the crumble topping, mix together your brown sugar, flour, oats, and flax seed in a bowl. Add your butter (I like to do this with my fingers) until it is evenly-distributed. Set aside.
To make your muffin batter, whisk together your flours, baking powder, lemon zest, cinnamon, nutmeg, and salt in a medium bowl. Set aside. In a large mixing bowl, cream together your sugar and butter on medium speed for about 3 minutes.
Scrape down the sides of your bowl. Add in your eggs, one at a time, and mix until incorporated. Stir in milk and vanilla. Scrape down the sides. Slowly add in your flour mixture just until combined. Do not over mix. The batter will still be a bit lumpy. Gently fold in your berries.
Spoon the batter into your muffin cups, filling only 3/4 full. Top each one with a tablespoon or so of crumble mix.
Bake your muffins on the middle rack for 20-25 minutes. They should be golden brown and a toothpick inserted in the center comes out clean.
Cool in the tin for about 5 minutes. Then, remove from tin and serve warm. (Although my family is not picky and will eat them at whatever temperature they happen to be when they are walking through the kitchen and grab one….or two.)

YIELD: 12 muffins