Blackberry Streusel Muffins

Besides the endless amount of sugar I pour on my apron and obviously into my blog too, I also love breakfast and brunch recipes. I’ve got  muffins, breads and some amazing French toast here. Muffins fall into the “quick” category as you can see why, when you make this recipe. All you need are two bowls; one for the wet ingredients, and one for the dry.

Of course, just because they are simple to make doesn’t mean they can’t be packed with flavor, even better they are absolutely bursting with flavorful berries.

Ingredients:

• 3 large eggs
• 1 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 3 cups all purpose flour
• 1 cup granulated white sugar
• 2 1/2 teaspoons baking powder
• pinch of salt
• 1/8 teaspoon ground cinnamon (optional)
• 1/2 cup cold unsalted butter, cut into small chunks
• 2 cups (one dry pint) fresh or frozen blackberries (if using frozen blackberries, do not thaw)
• 1 teaspoon freshly grated lemon zest
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
2. For Muffins
3. In a medium sized bowl whisk the eggs with the milk and vanilla extract.
4. In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
5. Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
6. ...............................

for full recipes please see : sugarapron.com

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