Blackberry Muffins With Pecan Oat Streusel Food

BLACKBERRY MUFFINS WITH PECAN OAT STREUSEL

Steps:

• Preheat oven to 425ºF. Grease 12 muffin cup muffin pan or use silicone liners. Set aside.
• Prepare the "buttermilk": In a glass measuring cup add milk + ½ TBS of apple cider vinegar; Set aside for about 5 minutes.
• Rinse and dry blackberries, then chop in half or thirds, depending on how large the blackberries are. Set these aside for later.
• Combine crumble ingredients separately in small bowl and set aside.
• In a medium bowl whisk together flour, chai spices, baking powder, baking soda, and salt; Set aside.
• In a large bowl whisk together oil with maple syrup. Add in egg and vanilla and whisk until combined. Pour half of the milk-vinegar mixture and gently stir to combine. Add about half of the bowl of dry ingredients into large bowl and begin to stir gently. Add the remaining flour and milk, along with the blackberries. Gently stir everything together until dry flour is no longer visible; Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
• Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
• Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 375ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan. Transfer blackberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh or within 3 days.

DELICIOUS BLACKBERRY MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
• Mix flour, sugar, baking powder, and salt together in a large bowl.
• Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each liner 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

BLACKBERRY MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

BLACKBERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
• Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.