"Valentine's Day is about expressing love for special people in your life. One way to do so is to pamper that person as much as possible. That can mean starting the day off with delicious breakfast in bed. Muffins can be prepared in advance and are easy to enjoy in hand for a breakfast that involves lounging and love. Blackberry Crunch Muffins marry coffee cake and muffin elements and tart berries for something that is equal parts breakfast and dessert."
"Place the crunch topping ingredients in a bowl and mix with a fork until large crumbles form. Divide the batter evenly into the muffin tin, and sprinkle tops with crunch mixture. Bake for 22 to 28 minutes or until a toothpick comes out clean. Remove from oven and place on a cooling rack. Place the glaze ingredients in a bowl and whisk until combined. Drizzle over cooled muffins."
Blackberry Crunch Muffins use self-rising flour, white and brown sugar, canola oil, eggs, vanilla, buttermilk, blackberries, and lime zest. A crunch topping of white and brown sugars, self-rising flour, quick-cook oats, shredded coconut, chopped walnuts, butter, cinnamon, and ginger provides texture and sweetness. Blackberries are tossed with a tablespoon of flour and gently folded into the batter before dividing into a 12-hole muffin tin and topping with the crumble. Muffins bake at 375 F for 22 to 28 minutes. A glaze of powdered sugar, salt, vanilla, and lime juice is whisked and drizzled over cooled muffins, yielding 12 servings.
Read at Boston Herald
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