To compensate for the extra butter and sugar up top, these muffins have a light, fluffy crumb and are jam-packed with fruit. 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 no reason not to gorge while they're around.
- Yield:16 muffins
- Active time: 20 minutes
- Total time:35 minutes
- 2 cups flour
- 1 cup sugar
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 12 ounces blackberries
- For Crumb Topping:
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/4 inch pieces
- 3/4 cup all purpose flour
- 3/4 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat oven to 400 degrees. Grease or line 16 muffin cups.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together butter, eggs, and milk. Add flour mixture to butter mixture and stir until just incorporated. Add blackberries and stir until evenly distributed.
Pour batter into prepared muffin tins, filling each cup 3/4 way full.
Make Crumb Topping: In a small bowl, combine butter, flour, dark brown sugar, cinnamon and salt. Use your hands to rub ingredients together until they are evenly blended together. Butter will be the size of peas, and flour will have been completely incorporated.
Top each muffin cup with crumb mixture. Bake muffins until a cake tester comes out clean, about 15 minutes.