With the quarantine, Easter did not going to look quite the same. Church was via Facebook Live so no new Easter attire was needed. I wore a springy white and lilac striped shirt with blue jeans. There was no extended family dinner either. That means we were on our own to prepare something other than ham. We opted to do brunch – our favorite.
Thanks to Shatto Home Delivery, we had fresh milk and eggs to make this recipe. Since I normal buy produce when it is on sale at Sprouts, I have an assortment of fruit in our freezer for muffins and smoothies. This recipe was delicious and way better than the blueberry muffins I made last week. Enjoy.
Blackberry Streusel Muffins from Sugar Apron (adapted from Joy of Cooking)
1 1/2 c. milk
1 tsp. vanilla
3 c. flour
1 c. sugar
2 1/2 tsp. baking powder
Pinch of salt
1/8 tsp. cinnamon
1/2 c. cold butter
1 pint (2 c.) blackberries
1 tsp. freshly grated lemon zest
2 T. butter
In a medium bowl, whisk eggs, milk, and vanilla. In a large bowl, mix flour, sugar, baking powder. Crumble in stick of butter. Pull out 1 c. of mixture and put in a separate bowl. In large bowl, add blackberries and lemon zest. Then, stir in wet ingredients. Fill muffin cups 2/3 full with batter. Melt remaining butter and mix into remain dry ingredients. Spoon crumble over muffins. Bake at 375 degrees for 20-25 minutes.
- I did not have any lemon zest so I just skipped it.
- The recipe said it made 12 muffins. It made 18 muffins.