Blackberry Muffins with Streusel

In a small bowl, combine 30 g of flour, 20 g of sugar and 20 g of cold butter. Rub with your fingers until coarse crumbs form. Refrigerate.

Beat 100 g of softened butter with 150 g of sugar for 5 minutes until light and fluffy. Add 2 eggs, 1 tsp of vanilla extract and ½ tsp of salt, and beat until combined.

Sift in 200 g of flour and 1 tsp of baking powder and mix gently. Add 100 g of milk and stir until smooth.

Toss 200 g of blackberries with 1 tbsp of cornstarch and gently fold them into the batter.

Divide the batter evenly among 12 muffin liners and sprinkle with the streusel. Bake at 180°C (350°F) for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean. Let the muffins cool slightly before serving.