Lemon-Blackberry Crumble Muffins

  • Prep time: 10 minutes
  • Makes: 12
1 box (442 g) Robin Hood® Lemon Poppy Seed Flavoured Quick Bread Mix
1 cup (250 mL) buttermilk
1/3 cup (75 mL) Canola Oil
2 eggs
1 1/4 cups (300 mL) blackberries
Crumble Topping:
2/3 cup (150 mL) Robin Hood® Original All Purpose Flour
2/3 cup (150 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1 tsp (5 mL) finely grated lemon zest
1/3 cup (75 mL) cold butter
1Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners.
2Crumble Topping : Stir together flour, sugar and lemon zest. Cut in butter using pastry cutter or two knives until mixture resembles coarse crumbs. Press mixture together to form a ball, then crumble into smaller pieces or until no dry spots remain.
3Muffins : Combine quick bread mix, buttermilk, oil and eggs; stir until well blended. Stir in blackberries; divide batter evenly between muffin cups. Sprinkle with Crumble Topping.
4Bake for 18 to 20 minutes or until toothpick inserted into centre of muffin comes out clean. Let cool on rack for 5 minutes; remove from muffin pan and let cool completely.