“Wonderful muffins for those tarter berries, like red or black currants, lingonberries or gooseberries. The nuttiness of the whole wheat flour works so well with the sweet&tart thing going on here! Based on a few recipes I found online and fiddled with!”
READY IN:
40mins
YIELD:
10 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 170°C
  2. Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
  3. Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
  4. In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
  5. Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
  6. Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
  7. Bake for 30-35 minutes, until the muffins are golden brown.

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