Marionberry Crumb Muffins

Spending my summer in Oregon means heaping amounts of berries around the clock. It also means the curious marionberry, Oregon's famed berry. The marionberry is the 'Marion' cultivar of blackberry, developed by the USDA and Oregon State University and tested in Marion County, OR. One can find marionberry pie, muffins, scones, jams, etc. in every market and bakery around. It was my duty to get these berries into at least one of my treats this summer.

I adapted my recipe for orange blueberry poppy seed muffins that I posted last December. I realize that most of you reading do not have access to marionberries, so swap them for blackberries! Or at the very least, make the original blueberry muffins. The crumb topping is too delicious to pass up!

Marionberry Crumb Muffins

Makes 12

1 1/2 c. flour

3/4 c. raw sugar

1 1/2 t. baking powder

3/4 t. salt

7 T. unsalted butter

1/3 c. soy or almond milk

1 egg

1 egg yolk

1 t. vanilla

1 1/2 c. marionberries (if frozen, toss with 1 T. flour)

Topping:

3 T. butter

3 T. raw sugar

1/2 c. flour

Preheat oven to 375° (350° if using frozen berries). Line muffin tin with paper cups.

Combine flour, sugar, baking powder, and salt in a medium bowl and set aside.

Melt butter in a saucepan over medium heat. Stir frequently and continue cooking the butter until the cracking noises begin to soften. Transfer butter to a small bowl and allow to cool slightly.

Whisk soy milk, egg white and egg yolk, and vanilla in a medium bowl. Whisk in the browned butter. Add liquid mixture to the dry ingredients and stir just until combined. Fold in marionberries Transfer batter to pan.

Topping:Crumble butter, sugar, and flour with fingers in a small bowl. Sprinkle evenly over cups.Bake 18-20 minutes, or until golden. Frozen blueberries may increase baking time slightly. Store and serve up to three days, or freeze.