Crumble-Topped Berry Muffins

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: 40 mins
• Yields: 10 muffins

Ingredients

• Crumble topping

• 3  tablespoons whole wheat flour
• 2  tablespoons  ground almonds
• 30  g butter (cold)
• 75  ml sugar

• Muffin mix

• 200  ml whole wheat flour
• 200  ml all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 150  ml sugar
• 1⁄8 teaspoon ground nutmeg
• 75  ml  oil or 75  ml  melted butter
• 1  egg
• 175  ml buttermilk (or half quantity each of plain yogurt and milk)
• 1  teaspoon vanilla
• 200  g red currants (or other berries)

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.