INGREDIENTS:
1. FOR THE BLACKBERRY SWIRL
* 1 CUP OF BERRIES (OR ANY KIND OF FRUIT)
* 3 TEASPOONS OF SUGAR
2. FOR THE MUFFINS
* 2 1/2 CUPS OF ALL PURPOSE FLOUR
* 1 1/8 CUPS OF SUGAR
* 2 1/2 TEASPOONS OF BAKING POWDER
* 1 TEASPOON OF SALT
* 4 LARGE EGGS
* 4 TABLESPOONS OF BUTTER (MELTED)
* 1/4 CUP OF VEGETABLE OIL
* 1 CUP OF MILK
* 1 1/2 TEASPOON OF VANILLA
3. FOR THE STREUSEL TOPPING
* 1/2 CUP OF ALL PURPOSE FLOUR (OR MORE FOR CONSISTENCY)
* 1/3 OF SUGAR
* 1/2 STICK OF BUTTER (4 TABLESPOONS)
* 1 TEASPOONS OF CINNAMON
DIRECTIONS:
1. FOR THE BLACKBERRY SWIRL
* Preheat of to 425 degrees and spray or line the muffin tin.
* Bring Blackberries and 3 Teaspoons of sugar to a simmer in a small sauce pan over medium heat on your stove top. While cooking slightly mash the berries with the back of your spoon to help extract the flavor of the berry. Mixture should start to thicken within a few minutes. You want the consistency of syrup.
* Once thickened, remove from heat and let cool.
2. FOR THE MUFFINS
* Whisk together flour, baking powder and salt in a large bowl. Set aside. (If you are using Self Rising flour, omit the baking powder and salt.)
* In another medium bowl whisk together the 1-1/4 of sugar with the eggs until thick and well combined.
* Slowly whisk in the butter and vegetable oil until combined.
* Whisk in the milk and vanilla.
* Fold the egg mixture into the flour mixture just until moist. The batter will be lumpy and may have a few dry spots of flour. That is what you want. Make sure not to over mix.
* Fill the muffin tins half way full of the muffin batter.
* Add a teaspoon or two of the berry mixture to each muffin cup.
* Take a toothpick and swirl the berry mixture around each cup. Do not over mix. You want that swirl look.
* Pour the remainder of the batter over top of the berry swirl, filling each cup to the top. The batter should fill the cups completely and create a perfect mound after baking.
* Drizzle the remaining berry mixture over each cup and swirl again with a toothpick.
3. FOR THE STREUSEL TOPPING
* In a small bowl whisk together flour, sugar and cinnamon.
* Slowly add the melted butter and stir with a fork. Stir just until the mixture becomes crumbly. If you stir too much it is going to turn into a ball of dough. add more flour if you need to.
* Spoon Topping over each cup.
*Place muffins in the oven and bake until golden and firm. 15-18 Minutes depending on your oven.
* Cool the muffins in the tin for about 5 minutes, then remove from tin and cool on a rack for another 5 minutes.
*Enjoy!! This recipes makes 12 muffins.