It is officially blackberry season! Fresh picked blackberries are wonderful for baking with. After picking my blackberries, I give them a good wash and then with exceptions of the ones I plan to eat that day, I lay them out on a baking sheet to freeze. Once they are frozen, you can put them in a resealable bag and they won’t stick together. I am working with blackberries that are frozen, today.
What you’ll need:
Bowls, whisk, spatula, measuring cups, measuring spoons, muffin pan.
Preheat oven to 400 degrees and grease muffin pans.
Begin by whisking eggs; stir in milk and oil.
Combine topping ingredients and sprinkle evenly on each muffin.
Bake until golden brown, about 25 minutes.
Immediately remove from pan and place on cooling rack. Best served warm.
Can be stored in an air tight container.
Blackberry Crisp Muffins - 18 Muffins
1 cup Milk
3/4 cups Vegetable Oil
1 1/2 cups Flour
1 1/2 cups Quick-Cooking Oats
1 cup Sugar
1 tablespoon Baking Powder
1 1/2 teaspoon Salt
1 teaspoon Cinnamon
2 cups Blackberries
1/2 cup Quick-Cooking Oats
1/4 cup Brown Sugar
1/2 teaspoon Cinnamon
1/4 cup Cold Butter (Cut into cubes)
Joanna Damey is a life long Highline local and is married to Corry Damey, who graduated from The Art Institute of Seattle and works in Burien as a graphic designer. Joanna works as a baker at Le Panier, located in Pike Place Market in downtown Seattle.