This is a variation on a blueberry muffin recipe but you can prepare this with any berries (red and black currents, blueberries, blackberries …) you have on hand. At this time our garden offered us Jostaberries; a good opportunity to try this variation.
If you have frozen ones, you will have to add more or less 5 minutes more cooking time.
If you don’t have muffin molds, I suggest to try with silicon ones.
This recipe makes about 20-24 muffins of 5-6 cm /2 inches diameter.
- 300 g flour (2 cups)
- 2 teaspoons baking powder
- 200 g fresh berries, washed and drained (1 1/2 cups)
- 1 teaspoon salt
- 1 cup apples, coarsely grated (optional)
- 125 g sugar (2/3 cup)
- 3 eggs
- 80 ml oil (1/3 cup)
- 80 ml milk (1/3 cup)
- 4 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 tablespoon margarine
- Combine in a large bowl all dry ingredients: combine flour, baking powder, salt and sugar.
- In another bowl combine all wet ingredient: mix egg, oil and milk.
- Pour wet ingredients over dry ones and mix shortly.
- Fold in fruits: apple and berries.
- Fill dough into prepared muffin mold (don’t overfill them). I found out that with the ice-cream scooper this is very fast and clean.
- In the big bowl (it is not necessary to clean the bowl first) combine the ingredients for the crumble using a fork.
- Distribute the crumble over the dough using a teaspoon.
- Bake at 180°C/350F in the preheated oven for about 20-22 minutes until crispy golden and until a toothpick inserted in the center comes out clean.