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How to make Blackberry, raspberry and oat crumble muffins

Yield = 12
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

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 teaspoons finely grated lemon rind
  • 150g frozen blackberries
  • 100g frozen raspberries

Oat crumble

  • 2 tablespoons plain flour
  • 490g chilled butter, chopped
  • 1/4 cup caster sugar
  • 350g (1/3 cup) rolled oats
  • 2 tablespoons silvered almonds

Method

  • Step 1 Preheat oven to 180C. Line twelve 150ml-capacity Texas muffin pans with paper cases.
  • Step 2 To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in the sugar, oats and almonds.
  • Step 3 Place the flour and sugar in a large bowl. Add the butter, buttermilk, egg and lemon rind and stir until almost combined. Add half the blackberries raspberries and gently fold through.
  • Step 4 Spoon mixture evenly among the prepared pans. Top with remaining berries and sprinkle with crumble topping. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool.