Holiday Breakfast: Blackberry Muffins with a Pecan Streusel

Have any leftover Blackberries or did you freeze any from this summer's bounty?

I froze a lot of blackberries during the summer and I can even find some fresh ones still on the grocery store that look nice and plump.  What to do with your blackberries?  Make muffins, and that's what I did!

I chose this recipe to share with you as an idea for your Holiday Breakfast, excellent on Christmas morning.  They are easy to make but the best part about them is the special flavor combination.  

I haven't made muffins in awhile, so I thought, "today is the day!"  I love a good hot muffin for breakfast and when you have these along with some eggs and bacon or sausage they will just take your breakfast over the top.

Blackberries are tart, and delicious when baked.  They come out all juicy and warm.  These muffins are a great way to showcase this fruit.  Warm piping hot sweet muffins bursting with blackberries.  And then there's the topping...oh the topping.  A warm buttery, sugary pecan mixture on top.  Heaven...Heaven...Heaven!  Make sure not to skip the topping as it makes the muffins special occasion worthy!

Fresh or frozen fruit may be used in this dish.  This recipe is very forgiving and you could use raspberries or blueberries instead, but try the blackberries first!  I tend to make a recipe that produces 6 muffins cause I don't want so many tempting me and MGG.  However, if you are inclined to make 12 muffins (muffins freeze well) you can easily double this recipe and they will work just fine.  

Trust me, you want to make these muffins, they will make your Holiday Breakfast special.

Kitchen tip:  Be very careful when folding the blackberries in the batter to not break any, otherwise you will end up with a purple mess.

Blackberry Muffins with a Pecan Streusel

adapted from Williams-Sonoma

Serves 6

For the topping:

1⁄6 c sugar

1 ½ T flour

Grated zest of 1⁄4 lemon

1 T unsalted butter, melted

1⁄6 c pecans, chopped

For the muffins:

1 c flour

1/4 cup + 2 T sugar

1 t baking powder

1⁄4 t baking soda

1⁄4 t cinnamon

Grated zest of 1⁄4 lemon

1⁄8 t salt

1 egg, beaten

2 ½ T unsalted butter, melted

½  c buttermilk

1 c fresh blackberries

Preheat an oven to 375°F.  Grease 6 muffin cups nonstick cooking spray.

Make the topping:  in a small bowl, stir together the sugar, flour and lemon zest.  Stir in the melted butter until the mixture is crumbly.  Add the pecans and stir to combine.  Set aside.

Make the muffins:  in a medium bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk.   Stir just until evenly moistened.   The batter will be slightly lumpy.  Add blackberries and gently fold in.  Try not to break up the fruit.

Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.