Blueberry Cranberry Crumble Muffins

It seems as though muffins have become the most requested comfort food choice lately. You can understand why, easy snacking, grab and go and delicious. These muffins do not disappoint and the blueberry cranberry combination is tartly and the crumble topping adds a wonderful moreish sweet crunch. 

Blueberry Cranberry Crumble Muffins

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makes 12 muffins

3/4 cup milk

1/4 cup light olive oil

1 large egg

2 cups unbleached all purpose flour

1 tablespoon ground flax seed 

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup fresh or frozen blueberries

2/3 cup fresh or frozen cranberries

Crumble Topping:

1/4 cup unbleached all purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm butter

Mix flour, brown sugar and cinnamon in a medium bowl. Cut in the butter and blend together until crumbly. Set aside until ready to use. 

Heat oven to 400ºF. Grease a standard 12 cup muffin tin or line with baking papers.

Make the crumble topping and set aside.

In a large bowl beat the milk, oil and egg together with a whisk. 

In another bowl blend together the flour, ground flax seed, sugar, baking powder and salt. Add the blueberries and cranberries to the flour mixture and gently stir, to coat the berries. Create a well in the centre of the flour mixture and pour the milk mixture into it. Stir until just moistened; the batter will be lumpy and that's fine.

Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of the prepared crumble topping. 

Bake for 20 to 25 minutes or until golden brown. Allow to cool on a wire rack.

Notes: if baked in greased muffin tin allow to stand for 5 minutes in the tin, then remove from tin to a wire rack; if baked in paper baking cups immediately remove from tin to wire rack.      

Hope everyone had a nice weekend. - JD