BlackBerry Pie Muffins
It's no secret that I love crumb toppings and muffins tops. Edible muffin tops, of course. Not the unnecessary spillage over my waistline that occurs with all of these treats ;)
If the opportunity presents itself I will likely add a streusel or crumb topping to any baked good. The additional butter and sugar has yet to disappoint me. These muffins were no exception and are likely the reason I was drawn to this recipe.
On top of having delicious tops (pardon the pun) these tender muffins were bursting with fresh, delicious, tart blackberries.
As I mentioned in a previous post, I love baking with all of the fresh fruit the summer season provides. Blackberries are a great source of antioxidants. Did you know you’re more likely to stay younger, healthier, and live longer with lots of blackberries? Thus, no need to justify why you eat one or twelve of these... they're benefiting your youthfulness!
Will I make these moist, fabulous, large muffin top pie tasting delights again? Absolutely! Especially if there is the chance that I could live one day longer and look that much younger!
Blackberry Pie Muffins
Adapted from: The Hazel Bloom
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup unsalted butter, melted
3/4 cup sugar
2/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon lemon zest
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
12 ounces fresh blackberries, cut in half
Heat your oven to 350° F, and line 12 muffin cups with liners (or grease the cups).
In a small bowl, mix together the topping ingredients until crumbly. Set aside. In a large mixing bowl, sift together the flour, baking soda, and salt.
In a medium mixing bowl, beat the egg and then stir in the sugar, vegetable oil, vanilla, and lemon zest. Add the wet ingredients to the dry ingredients, along with the buttermilk, and stir just until moistened. Add the blackberries and stir until well incorporated.
Fill your muffin cups almost to the top with the batter. Sprinkle the topping evenly over each cupcake. Bake for 20 - 30 minutes, until they're golden brown and the tops spring back when you poke at 'em. (I look mine out at 23 minutes).