Berry Buckle Muffins

I just want to be like, “Hi there, I’m Berry Buckle, your local plumber/electrician/locksmith.” Because this name makes me think of a fix-it dude. And those are the kinds of things I think, you guys.

Anywaaaaaaay, I whipped up these muffins for work because, you see, I work some some cool folks of the muffin-deserving type. I also happened to have spare berries AND I’m back in the game as far as having butter in the house, so anything can happen. (I ran out of butter last week for a brief time and it made me really question who I am.)

You can totally put cinnamon in the buckle (crumble-topping). Sometimes I opt not to because I think the white crumbles are so pretty! No that cinnamon isn’t a major hottie, but ya know…

Mix it up! Make these with blueberries, strawberries, raspberries, or shnozberries. Anything will work! And then bring them to work to show your work peeps how dope they are. And if you do decide to bake your life away, I recommend listening to this song while you do it.

Berry Buckle Muffins (makes 12)
Recipe revisited and revamped from HERE

muffins –

• 1/4 cup butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 t vanilla extract
• 2 cups flour
• 2 t baking powder
• 1/4 t salt
• 2 cups berries

buckle –

• 1/3 cup sugar
• 1/2 cup flour
• 1/4 cup butter, room temperature

Directions:

1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with baking cups. In a large bowl, use an electric mixer to cream the butter and sugar. Beat in the eggs, then the milk and vanilla.
2. Whisk the flour, baking powder, and salt in a medium sized bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix. Use a spatula to fold in the berries. Spoon the batter into the muffin tin filling each cup about three quarters full.
3. Make the crumb topping by stirring together the sugar, flour and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Divide crumbly goodness over the muffins.
4. Bake for 20-25 minutes (or 15 minutes for mini muffins) or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in tin for 15 to 30 minutes before serving. If you don’t, you risk some of the delicious buckle topping coming off. Then simply pretend it’s breakfast time, despite the hour, and enjoy with coffee.

Yay! Click HERE to a print a pdf of the recipe above.

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