Blackberry Crumble Muffins

Fancy foolproof summer muffins which can be made in minutes? Here they come! Last week I made yet another slightly different rhubarb cake in the hope that after tweaking the batter a bit I’d come up with a recipe for rhubarb muffins. The cake turned out to be a success and I got rather excited at the prospect of sharing a brand new recipe just to discover a few days later that fresh British rhubarb was no longer available at our local farmers’ market. Rhubarb is around only for about 6 weeks and its growing season is sadly over. I really wanted a seasonal, ripe, yet slightly sour fruit for this recipe so eventually decided to go for blackberries. I’m glad I did – they worked a treat and pairing them with crunchy buttery crumble seems to have been a good choice too. As usual, this is an easy peasy recipe, no electric mixer is needed, just a couple of mixing bowls and a spoon. Enjoy!

Blackberry Crumble Muffins

Makes 12

Ingredients

For the crumble:

• 60g pain flour
• 30g caster sugar
• 30g unsalted butter, at room temperature, chopped

For the muffins:

• 300g plain flour
• 2 teaspoons baking powder
• 80g ground almonds
• 175g caster sugar
• 125g unsalted butter, at room temperature, chopped
• 2 eggs, at room temperature
• 180ml milk
• 1 teaspoon vanilla extract
• 130g fresh blackberries

Method

1. Grease the muffin tray with a little butter or line it with 12 paper muffin cases. Preheat the oven to 180°C fan/gas mark 6. Start off by making the crumble: in a bowl mix the flour and sugar together, then using your fingers rub the butter in until the mixture resembles breadcrumbs. Set aside for later.

2. Combine the flour, baking powder, sugar and ground almonds in a medium bowl and mix well. Add the butter and rub it into the dry ingredients in the same way you did for the crumble.

3. Pour the milk into a measuring jug or a bowl, add the eggs and vanilla extract and whisk lightly until just combined. Pour into the flour mixture and mix with a spoon or a spatula for about half a minute.

4. Gently fold in the blackberries. Don’t overmix the batter; blackberries are very delicate and fall apart easily.

5. Divide the batter evenly between 12 cases. (I use larger muffin cases; if yours are on a smaller side, more like cupcake cases, you may end up with more than 12 muffins.) Don’t worry if the cases look quite full and there’s just a bit of room left for the crumble. (See photo.) Sprinkle the tops with the crumble and bake for 25 minutes until golden brown and the skewer or toothpick inserted in the middle comes out clean. It’s fine if it’s purple from the blackberries, but it shouldn’t have any sticky batter on it. If it does, bake for another 5 minutes. Enjoy.

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