Chris and I took a tip out to the Shenandoah Valley yesterday to have a relaxing Saturday and visit a vineyard. I’ll post his amazing photos from our trip soon, but first a little about how we started our day. It was a long trip, at least 2 hours from DC, so we needed some snacks and a good breakfast. I baked some crumbly berry muffins, picked up some coffee and OJ and we were on our way.
A couple of things about these muffins. I made them extra large and extra crumbly (not so easy to eat while driving, but still delish). The berries were really juicy and they have just enough sweetness on top. Finally, I’m in love with my pumpkin pie spices blend. I ran out of cinnamon about a week ago, and have been using this in place of it. It just adds so much to my baked goods and makes them all taste a little more fall-ish. I bought mine at Trader Joes and it’s a blend of cinnamon, ginger, cloves, lemon peel, nutmeg, cloves and cardamom.
Crumbly Berry Muffins
For the 8 muffins:
- 1-1/2 cups flour
- 3/4 cups sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup berries (I used frozen blueberries, raspberries and blackberries)
For the crumb topping:
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 stick butter cut into cubes
- 1-1/2 tsp pumpkin pie spice mix
- Preheat oven to 400°.
- In a large bowl mix all ingredients for muffins, gently folding in the berries last.
- Fill muffin tins with batter.
- In a medium bowl, mix together crumb ingredients. Sprinkle on top of muffins, covering the batter completely.
- Bake for 25 minutes.