Name: Blackberry, raspberry and oat crumble muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 375g (2 1/2 cups) self-raising flour; 155g (3/4 cup) brown sugar; 150g butter, melted; 80ml (1/3 cup) buttermilk; 2 eggs, lightly whisked; 2 tsp finely grated lemon rind; 150g frozen blackberries; 100g frozen raspberries; 40.00 ml plain flour; 490g chilled butter, chopped; 53.75 gm caster sugar; 350g (1/3 cup) rolled oats; 40.00 ml silvered almonds

Blackberry, raspberry and oat crumble muffins

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Berry and oat muffins - perfect for lunchboxes or morning tea.

Ingredients:

375g (2 1/2 cups) self-raising flour
155g (3/4 cup) brown sugar
150g butter, melted
80ml (1/3 cup) buttermilk
2 eggs, lightly whisked
2 tsp finely grated lemon rind
150g frozen blackberries
100g frozen raspberries
40.00 ml plain flour
490g chilled butter, chopped
53.75 gm caster sugar
350g (1/3 cup) rolled oats
40.00 ml silvered almonds

Instructions:

Preheat the oven to 180C and prepare twelve Texas muffin pans by lining them with paper cases that hold 150ml each.
In a bowl, combine flour and butter, then use your fingertips to blend the two until the mixture looks like coarse breadcrumbs. Add sugar, oats, and almonds and mix well.
In a large bowl, combine the flour and sugar. Mix in the butter, buttermilk, egg, and lemon zest until nearly combined. Gently fold in half of the blackberries and raspberries.
Divide the mixture evenly into the pans, then generously top with the remaining berries and a sprinkle of crumble topping. Bake in the oven for 25 minutes or until a skewer comes out clean when inserted into the centers. Let it rest for 5 minutes before moving to a wire rack to cool.

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