Friday, March 5, 2010

Blackberry Muffins with Streusel Topping

Eating blackberries when they are that gorgeous red wine color is the best! They have such a wonderful sour taste. Unfortunately, berries of this color only seem to be available when they are found growing on a blackberry bush. I just don't have as much enthusiasm for blackberries that are that typical bluish-black. However, I wasn't able to pass up a great deal on a quart of blackberries I saw at a market. But what do I do with them? Then it hit me - bake with them!

1 stick (8 tablespoons) unsalted butter, softened
½ cup brown sugar
1 egg
½ cup buttermilk
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon fresh nutmeg
¼ teaspoon cinnamon
¼ vanilla bean, scraped
1 cup blackberries

Streusel Topping:
1/8 cup flour
¼ cup brown sugar
2 tablespoons butter, softened
1//8 teaspoon cinnamon
¼ cup chopped almonds

Heat oven to 350 degrees. Cream the brown sugar and butter. Mix in egg and buttermilk. Stir in flour, baking soda, baking powder, salt, nutmeg, cinnamon and vanilla. Gently fold in blackberries. Pour batter in muffin tin. To make the streusel topping, pulse flour, sugar, butter, cinnamon, and almonds in food processor. Spread streusel topping over muffin batter. Bake for 20 minutes, or until cake tester comes out clean.

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