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Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, blackberry crumb muffins ( the berry not the phone). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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 you can leave out the almond extract and.

Blackberry Crumb Muffins ( the berry not the phone) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Blackberry Crumb Muffins ( the berry not the phone) is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have blackberry crumb muffins ( the berry not the phone) using 16 ingredients and 17 steps. Here is how you cook it.

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. Make ready 1 cup granulated sugar
4. Get 2 1/2 tsp baking powder
5. Prepare 1/4 tsp baking soda
6. Take 1 pinch salt
7. Prepare 8 tbsp melted cooled butter
8. Prepare 2 large eggs
9. Get 1 cup milk
10. Take 1 1/4 cup blackberries (the fruit not the phone)
11. Get Crumb topping:
12. Take 8 tbsp cold butter
13. Make ready 3/4 cup all purpose flour
14. Prepare 3/4 cup light brown sugar
15. Take 1 tsp ground cinnamon
16. Make ready 1/2 tsp salt

There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure. These airy muffins have large pockets of fruit and a buttery crumb topping.

Steps 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.

An entire twelve ounces of blackberries are barely contained within these muffins' moist shells. Blackberries create larger pockets of fruit than say, blueberries, and blackberry season is so short and sweet that there seems. The BEST rich, tender, delicious blackberry muffins! These muffins are a family favorite, filled with juicy berries. No, the secret to making the best muffins is sour cream!

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