It’s been a wonderful and productive weekend. The weather has been exceptionally nice and mildly chilly (exactly my preference), and the house is (almost) spotless- emphasis on almost. Sunday is always my favorite day for trying new recipes. The time passes differently, and it’s just an overall relaxing day. This morning, I woke up on a mission; potato soup and muffins were heavy on my mind. I’ll admit that’s not an unusual occurrence.
I’m finally ending the day with a mild case of the Sunday scaries because 4:30 am comes early. I’m working through it, though; the biggest blessings often are accompanied by some hefty sacrifices. Just taking each day with patience, determination for a better tomorrow, and a big cup of coffee, assuming I get the chance. This season of life is proving to require more hours than I have in a day, but I’m thankful for the abundance regardless. My youngest is almost walking, and my oldest turned two a few months ago.
Time is flying way too quickly and I feel that if I blink they’re both going to be running off to college. I’d let them stay little forever. Every spilled cup, mess made, and morning filled with little voices are my biggest blessings.
Enough about me – let’s talk muffins.
Muffins are the perfect snack, and Muffin is also undoubtedly one of the best Bluey characters. Who doesn’t love a little bit of chaos?
My Process: I like to start with all of my ingredients in front of me. It helps me keep track of everything and not have major mom brain while I’m baking.
Blackberry Muffin Ingredients
- 1 c unbleached all-purpose flour
- 1½ tsp baking powder
- ¼ tsp of salt
- 1 egg
- ½ cup sugar
- ½ cup plain Greek yogurt
- ¼ cup vegetable oil or substitute
- Vanilla Extract – measure with your heart
- 1 cup fresh berries (I used blackberries. I would also maybe halve them. I plan to next time)
Crumble Topping Ingredients
- ½ cup of unbleached all-purpose flour
- ⅓ cup of sugar
- 4 tablespoons of cooled, melted butter
Now that everything is set aside, it’s time to bake.
Blackberry Muffins with Crumble Topping Directions
- Preheat your oven to 400°F (adjust temperature and baking time to your elevation) and coat your muffin pan with butter. I found that I can make around six large muffins with this recipe.
- Whisk your flour (we’re a King Arthur household), salt, and baking powder in a medium-sized bowl. You’ll be using this bowl as your primary bowl.
- Next, whisk one egg and the sugar together till just combined. After that, add the vanilla, yogurt, and oil or substitute.
- Once all the wet ingredients are combined, slowly fold them into the dry ingredients with a spatula until fully combined. Don’t add your blackberries yet.
Now it’s time to make the crumble topping!
- Whisk together the flour and sugar – then cut in the cooled, melted butter till it forms chunky pieces of goodness. When it’s time to bake, these go right on top of your muffins.
- After the crumble is made it’s time to spoon the mixture into the muffin pan. Fill up the cups around ⅔ of the way. You could fold the halved blackberries before this but I decided to stick them into batter once it’s in the pan. After the berries are in the batter, sprinkle the crumble over the muffins.
- Reduce the heat to 375° and check the blackberry muffins after 16 minutes. My oven bakes fast. The muffins were fully baked after 18 minutes.
Let cool before serving… if you can wait that long!
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