Clabber Girl Recipe-Streusel Topped Blackberry Muffins
By: Tom McClanahan
Updated: October 6, 2011
Ingredients:
2 C - All-purpose flour
2 tsp - Clabber Girl Baking Powder
1/2 tsp - salt
1 1/2 TBSP - All-purpose flour
1 1/2 C - Fresh blackberries
1/2 C - Butter
3/4 C - White sugar
2 Eggs
1 tsp - Vanilla extract
1/4 tsp - Lemon zest
1/2 C - Milk
2 TBSP - All-purpose flour
5 TBSP - White sugar
1/2 tsp - Ground cinnamon
2 TBSP - Butter, diced
Preheat oven to 375 degrees. Grease 12 muffins cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blackberries and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blackberries. Remember, fold gently. Don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake in pre-heated oven for 20 to 25 minutes or until toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well and re-heat in the microwave successfully. Hope you enjoy!
2 C - All-purpose flour
2 tsp - Clabber Girl Baking Powder
1/2 tsp - salt
1 1/2 TBSP - All-purpose flour
1 1/2 C - Fresh blackberries
1/2 C - Butter
3/4 C - White sugar
2 Eggs
1 tsp - Vanilla extract
1/4 tsp - Lemon zest
1/2 C - Milk
2 TBSP - All-purpose flour
5 TBSP - White sugar
1/2 tsp - Ground cinnamon
2 TBSP - Butter, diced
Preheat oven to 375 degrees. Grease 12 muffins cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blackberries and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blackberries. Remember, fold gently. Don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake in pre-heated oven for 20 to 25 minutes or until toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well and re-heat in the microwave successfully. Hope you enjoy!
