Gingerbread Blackberry Crumb Muffins

I have another version of gingerbread blackberry muffins, but when I was without internet, I made them this way – a modified version of the Peach Spice muffins I made just recently. They’re slightly milder than my other recipe, but very fluffy and moist. And I love throwing a bit of crumble on top of almost ANY muffin!

Ingredients

¹/₃ C butter, melted

¼ C sugar

¹/₃ C brown sugar

1 egg

¼ C molasses

½ tsp vanilla

½ C buttermilk

1 ½ C + ¼ C flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

1½ tsp ground ginger

2 C fresh blackberries

Directions

Preheat oven to 400°F. Grease 12 muffin cups or coat lightly with non-stick cooking spray, or use paper liners.

Cream butter and sugars in a large bowl. Add egg, molasses, vanilla and buttermilk, stirring until well blended. Add dry ingredients, stir until just combined (except ¼ C flour). Gently toss blackberries with ¼ C flour; gently fold blackberries into batter.

Fill muffin cups ²/₃ full. If you want the ‘crumble’ on top, use this streusel crumble topping (or something similar if you have a favorite). Sprinkle over muffin tops.

Bake 15 – 18 minutes until muffins are crowned, lightly browned, and a toothpick comes out clean.