Blackberry Crumb Muffins

Blackberry Crumb Muffins

Yield: 10 large muffins

Crumb Topping

1 cup all-purpose flour

1 cup brown sugar

½ Tablespoon ground cinnamon

1/2 cup melted butter


1 cup whole wheat flour

2 cups plus 2 tablespoons all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

6 Tablespoons (3/4 stick) butter, room temperature

1 1/4 cups granulated sugar

1 large whole egg plus 2 large egg yolks

1 teaspoon vanilla bean paste or extract

1 cup milk

2 cups fresh blackberries

Preheat oven to 350F. To make the crumb topping, whisk together flour, brown sugar, and cinnamon in a bowl. Pour in melted butter and combine with your hands until mixture is incorporated.  For muffin batter, sift together flours, baking powder, and salt into a bowl. With an electric mixer on medium speed, cream butter and granulated sugar until fluffy, about 3 minutes. Add egg, yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand. Scoop half of batter evenly among prepared cups using a scant standard ice cream scoop. Sprinkle half of crumb topping evenly over batter in each cup. Repeat scooping the batter and topping with remaining crumb topping. Bake until light golden on top, rotating tins halfway through, about 35 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature. Muffins can be stored at room temperature in an airtight container for up to 1 week.

*Recipe adapted from Martha Stewart’s Blueberry Muffin Recipe



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