Blackberries are usually in season later in summer. Now in September it already might be a little difficult to get them still, depending on where you are. We have had a lot of them in our garden this year, but the wild ones that you find in the forest or on some hiking trails are still my favorites. They are just so much sweeter.
These muffins are really easy to make. They are basically like a crumble with fruit in the middle. They are a little delicate to handle, because they are so crumbly. There is also a good amount of hazelnuts in there and some lime to give a little zing. If you want to make blackberry jam, you can also add some lime juice and zest. It is a very good combination altogether.
These muffins are really easy to make. They are basically like a crumble with fruit in the middle. They are a little delicate to handle, because they are so crumbly. There is also a good amount of hazelnuts in there and some lime to give a little zing. If you want to make blackberry jam, you can also add some lime juice and zest. It is a very good combination altogether.
Blackberry-Hazelnut Muffins
100 g ground hazelnuts
125 g flour
125 g sugar
125 g butter, cold and cut in small pieces
zest and juice of 1 lime, preferably organic
350 g blackberries
35 g sugar
30 g bread crumbs (best grate it yourself from dry bread)
100 g sliced hazelnuts
Preheat the oven to 180°C (350°F). Line a 12 cup muffin pan with paper liners.
In a bowl put together the ground hazelnuts, flour, sugar (125 g), butter and 1 tsp. lime zest. Knead together with your fingers, until you have formed crumbs. Reserve 1/3 of the crumbs as streusel topping and put in the fridge.
Put the other 2/3 of the crumbs in the prepared muffin pan and slightly press down. Mix the blackberries with the sugar (35 g), 3 tbsp. of the lime juice and the bread crumbs. Then distribute the fruit mixture on top of the crumbs.
Mix the remaining streusel from the fridge with the sliced hazelnuts and put on top of the blackberries.
Bake for about 25 minutes. Let cool for about 10 minutes in the pan then take them out and completely cool them on a wire rack.
In a bowl put together the ground hazelnuts, flour, sugar (125 g), butter and 1 tsp. lime zest. Knead together with your fingers, until you have formed crumbs. Reserve 1/3 of the crumbs as streusel topping and put in the fridge.
Put the other 2/3 of the crumbs in the prepared muffin pan and slightly press down. Mix the blackberries with the sugar (35 g), 3 tbsp. of the lime juice and the bread crumbs. Then distribute the fruit mixture on top of the crumbs.
Mix the remaining streusel from the fridge with the sliced hazelnuts and put on top of the blackberries.
Bake for about 25 minutes. Let cool for about 10 minutes in the pan then take them out and completely cool them on a wire rack.
Enjoy and Guten Appetit!
