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Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners. |
2 | Crumble Topping : Stir together flour, sugar and lemon zest. Cut in butter using pastry cutter or two knives until mixture resembles coarse crumbs. Press mixture together to form a ball, then crumble into smaller pieces or until no dry spots remain. |
3 | Muffins : Combine quick bread mix, buttermilk, oil and eggs; stir until well blended. Stir in blackberries; divide batter evenly between muffin cups. Sprinkle with Crumble Topping.
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4 | Bake for 18 to 20 minutes or until toothpick inserted into centre of muffin comes out clean. Let cool on rack for 5 minutes; remove from muffin pan and let cool completely.
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