Blackberry Crumb Muffiins

Lazy saturday morning before day of more unpacking and organizing ahead of me...I knew I had to get in the kitchen and bake something before I dug into any boxes.  I've been in this place for two whole weeks so one would think that I'd be unpacked but as it turns out, I prioritize shopping before unpacking.  With a whole new place to settle into there's always shopping to be done for new curtains, shelves for organizing the basement, small pieces of furniture.  That's obviously more exciting than unpacking. 

Choosing the first baking item was a no brainer...something with a brown sugar buttery crumble.  The muffin is really just the carrier vessel in my book.  I've always been a huge fan of the Starbucks crumb cake and ever since I tried the NY Time rhubarb crumb cake, I've been using that crumb making technique exclusively.  Love those big fat crumbs that hold together!

Blueberries are an obvious substitution if you don't have blackberries.  I so love that berry season is quickly coming upon us. 

Big fat crumbs = true love.

Blackberry Crumb Muffins
makes 12 muffins

Ingredients

1 c fresh blackberries, washed
2 c ap flour plus 1 tbsp for sprinkling on berries
¾ c granulated sugar
2 ½ tsp baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
4 tablespoon unsalted butter, melted and cooled slightly

1 tsp vanilla extract
1 large egg

Crumb Topping:

1/3 cup  granulated sugar

1/2 cup brown sugar

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 stick butter, melted

1 1/2 cups  flour

Directions 

1. Preheat oven to 375 degrees and line muffin tins with liners
2. Prepare crumb topping: in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and stir. Set aside while you prepare muffin batter
3. Whisk the flour, sugar, baking powder, baking soda, and salt into a large bowl to remove any lumps.
4. In a separate bowl, whisk together the buttermilk, vanilla, butter, and egg
5. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended 
6. Sprinkle blackberries with 1 tbsp flour and toss.  Fold the blackberries gently into the batter 
7. With a standard ice-cream scoop the batter into the prepared cups, filling them almost full
8. Using your fingers, break topping mixture into big crumbs and sprinkle over muffins
9. Bake for 18-22 minutes or until toothpick inserted in center comes out clean