When I woke up this morning, it was beautiful and sunny and the birds were singing. Yay!
There was still two feet of snow on the ground… but the sun gave me a much needed burst of energy. So, rather than the usual bowl of cereal my son is honored with in the morning, I made him these muffins. He was thrilled to have anything other than cereal and ate 4 of them! I’m not super good in the kitchen before I have had a ton of coffee… but these turned out really well.
One tip- use silicon muffin pans, grease and flour your pan, or use some really good muffin liners. I used craptastic paper liners this morning and they sorta stuck- just a little bit. :(
Given that it was so early… I’m lucky to have remembered to line the cups at all. The muffins were delicious, though. They were a tad tangy and slightly sweet. And full of crumble topping! Oh, how I love crumble topping. <3
Blackberry Cobbler Muffins
Preheat oven to 400 degrees. Line, or grease and “flour” 12 muffin cups (using a touch of rice flour or buckwheat etc.).
Grab two bowls. Mix all dry ingredients for muffins together in one bowl. Now, pour in almond milk and olive oil. Stir until well mixed. Using a measuring cup, pour 1/4 cup batter into each cup of the lined muffin pan. Top with two to three blackberries each.
In the second bowl, mix together ingredients for crumble topping. Use your hands to blend the mixture together until it turns into little crumbles.
Using a spoon, sprinkle on a good amount of crumble on top of the muffins.
Bake for about 20 minutes in preheated oven, or until knife inserted into center of muffin comes out clean. It shouldn’t have any batter stuck to it… a smooshed blackberry is fine, though. Let cool a bit before eating.