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Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, blackberry crumb muffins ( the berry not the phone). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Blackberry Crumb Muffins ( the berry not the phone) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Blackberry Crumb Muffins ( the berry not the phone) is something that I have loved my whole life. They are fine and they look wonderful.

Bursting with blackberries and topped with a cinnamon-cardamom crumble topping. I used both vanilla and almond extracts in these bakery style blackberry muffins. I love how the almond extract complements the berries, but.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Prepare Muffin batter:
2. Prepare 2 cup all purpose flour
3. Prepare 1 cup granulated sugar
4. Take 2 1/2 tsp baking powder
5. Make ready 1/4 tsp baking soda
6. Take 1 pinch salt
7. Make ready 8 tbsp melted cooled butter
8. Get 2 large eggs
9. Prepare 1 cup milk
10. Make ready 1 1/4 cup blackberries (the fruit not the phone)
11. Get Crumb topping:
12. Take 8 tbsp cold butter
13. Prepare 3/4 cup all purpose flour
14. Take 3/4 cup light brown sugar
15. Get 1 tsp ground cinnamon
16. Take 1/2 tsp salt

No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious. These muffins fall squarely into the latter camp. Although they don't contain chocolate, they are as tender and buttery as any crumb cake, though more petite.

Instructions 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.

Although you could bake these muffins in a nine-inch pan and call it cake, their diminutive diameter gives them a distinct advantage: crisper. I think my favorite thing about muffins are that they are so versatile. If I want to make a muffin that's absolutely loaded to the brim with seasonal berries. These beautiful and scrumptious blackberry muffins are sweet and filling, feature a delicious crumb top and are finished with a to die for. These airy muffins have large pockets of fruit and a buttery crumb topping.

So that’s going to wrap it up with this exceptional food blackberry crumb muffins ( the berry not the phone) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!