Blackberry, raspberry and oat crumble muffins

Step 1

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

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.

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.

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.