This recipe is based on a blueberry muffin recipe in How To Be A Domestic Goddess by Nigella Lawson. I replaced the blueberries with blackberries, added some cinnamon and a crunchy crumble topping.
First make the crumble topping.
Rub together 50g butter and 50g flour. I used Neill's wheaten flour which has a lovely nubbly texture but you can use wholemeal or plain white flour.
Add about 20g of porridge oats and 40g of demerara sugar (or whatever sugar you have to hand) and mix. You could also add some chopped nuts at this point. Set aside.
Put 12 muffin cases in a muffin tin.
Next melt 75g butter and set aside to cool slightly
Mix in a bowl
200g plain flour
½ teaspoon bicarbonate of soda
2 teaspoons baking powder
75g sugar -granulated or caster
pinch of salt
1 teaspoon of cinnamon
In a measuring jug measure
100 ml milk
100 g yogurt - just add yogurt to the milk until it measures 200 ml*
the melted butter
Beat with a fork so the the ingredients are well combined.
Add the milk mixture to the dry ingredients. Mix so that there is no dry mixture but be careful not to overdo it.
Fold in most of 200g of blackberries (fresh or frozen) keeping about 30 to put on the tops of the muffins.
Spoon the mixture into the muffin cases to fill them about half way.
Put 2 or 3 reserved berries on the tops of each muffin, then sprinkle each one with about 2 teaspoons of the crumble mixture .
Bake at 200°c (180°c fan oven) for 20-25mins.
*you could use 200 ml of buttermilk instead of the yogurt-milk mixture