Jostaberry Muffins with Crumbles

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.

You need

Dough

  • 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

Crumble

Procedure

  1. Combine in a large bowl all dry ingredients: combine flour, baking powder, salt and sugar.
  2. In another bowl combine all wet ingredient: mix egg, oil and milk.
  3. Pour wet ingredients over dry ones and mix shortly.
  4. Fold in fruits: apple and berries.
  5. 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.
  6. In the big bowl (it is not necessary to clean the bowl first) combine the ingredients for the crumble using a fork.
  7. Distribute the crumble over the dough using a teaspoon.
  8. 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.
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2 thoughts on “Jostaberry Muffins with Crumbles

  1. Thank you for sharing this lovely recipe artandkitchen. It was wonderful, the texture was perfect and the flavor amazing; the crumb was excellent and they were quick and easy to make too. I used a mixture of blueberry and blackberries. So good, so glad I tried this recipe. Made FYC (bk)

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