Blackberry, raspberry and oat crumble muffins

Packed full of berries and oats, these muffins make a great lunchbox or morning tea treat.

• 375g (2 1/2 cups) self-raising flour
• 155g (3/4 cup) brown sugar
• 150g butter, melted
• 80ml (1/3 cup) buttermilk
• 2 eggs, lightly whisked
• 2 teaspoons finely grated lemon rind
• 150g frozen blackberries
• 100g frozen raspberries

Oat crumble

• 2 tablespoons plain flour
• 490g chilled butter, chopped
• 1/4 cup caster sugar
• 350g (1/3 cup) rolled oats
• 2 tablespoons silvered almonds

Energy 2949kJ	Fat saturated 28.10g
Fat Total 46.90g	Carbohydrate sugars 18.50g
Carbohydrate Total 64.30g	Dietary Fibre 4.20g
Protein 9.30g	Cholesterol 142.00mg
Sodium 331.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Line twelve 150ml-capacity Texas muffin pans with paper cases.

2. Step 2

   To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Stir in the sugar, oats and almonds.

3. Step 3

   Place the flour and sugar in a large bowl. Add the butter, buttermilk, egg and lemon rind and stir until almost combined. Add half the blackberries raspberries and gently fold through.

4. Step 4

   Spoon mixture evenly among the prepared pans. Top with remaining berries and sprinkle with crumble topping. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool.