Blackberry Muffins with Oatmeal Crumb Topping

Some of my very favorite muffins are these Strawberry Muffins with Oatmeal Crumb Topping. Seriously the best strawberry muffins on the freakin’ planet. So since it’s the height of the blackberry season, I decided to fiddle with it and use blackberries instead. Good job me. It did not disappoint. Since I’m going to freeze both strawberries and blackberries, I’m going to have a heck of a time choosing which one of these recipes to bake all year because these were just as good! Decisions, decisions.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/4 cup blackberries, chopped
1/4 teaspoon cinnamon

Crumb Topping

1/4 cup sugar
1/2 cup oatmeal
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon

Directions

Preheat oven to 400 F. Line muffin tins with baking cups or grease tins with cooking spray and set aside.

In a large bowl, combine flour, sugar, salt and baking powder. Add oil, egg, and milk and stir until there are no lumps. Fold in blackberries and set aside.

In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice and crumbly.

If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins. But if you’re like the normals of the world, just fill the tins 2/3rds of the way full and sprinkle with crumb topping mixture.

Bake for 20 minutes or until they are lightly browned.

Cool slightly and serve warm.

This recipe makes approx. 12 muffins, and these freeze exceptionally well!