These muffins just scream “Autumn!” to me. Apples are self explanatory, but blackberries — the last of the seasonal berries — are always an early fall thing for me too (ok, it isn’t “early” fall anymore, but nevertheless). I also think they are a completely underused berry in the food world (I’ve even had people tell me that they are poisonous … errr, whatever). They are a little tart, but if you don’t like overly sweet breakfasts, then they are lovely addition to these muffins. Apple Blackberry Muffins … it’s what for breakfast.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 cup (and 1 average sized apple), peeled, cored and cut to 1/4 inch dice
1/2 cup fresh blackberries (if large, halved or cut into pieces)
For the streusel topping
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup traditional rolled oats (not instant)
1/4 cup cold butter, cubed
2 teaspoons ground cinnamon
Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners. To make streusel topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork until it looks like coarse sand, then add the oats. Set aside.
Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. Fold in apple pieces. Let sit for 20-30 minutes (do not skip this step; it will increase the lift in your muffins). After the wait, gently fold in the blackberries
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.
