Mix together the flour, baking powder, bicarbonate of soda and cinnamon in a large bowl. Simply combine the brown sugar, flour and lemon zest in a bowl. muffin crumb topping. Fresh muffins, filled with ripe blueberries, and topped with a sweet streusel crumble- they taste just like one of your favorite desserts, but this version was made for the AM hours. Breakfast doesn’t get any easier, or more delicious, than these Blackberry Cobbler Muffins. Cut butter into small pieces and use a pastry blender to cut the butter into the mixture. Blackberry Muffins with Crumble Top Although neither a cupcake nor muffin we couldn't figure what else to call them, but they are so easy to make and really forgiving for kids to cook. There's no creaming of the sugar and fats together for the sponge and we had all of the ingredients to … https://cooking.nytimes.com/recipes/1014979-blackberry-crumb-muffins Filed Under: Breakfast Recipes Tagged With: blackberry , lemon , muffins You can find my FULL recipe + instructions over at Dixie Crystals . Preheat the oven to 210oC fan and line a 12 hole muffin tin with muffin cases. Line a 12-count muffin tin with paper liners and spray them with nonstick cooking spray. Mix up the crumble topping and sprinkle it on top of each muffin before baking. Make the blackberry muffins: In a large bowl, combine the all-purpose flour, brown sugar, granulated sugar, salt, and baking powder, and mix well to combine.In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. Preheat oven to 400°F (204°C). 1. The crumb topping is a must. 2. It adds texture and flavor to the blackberry muffins.