Preheat oven to 350 degrees F (180 degrees C).
To make your crumble, mix
Butter (1/3 cup)
All-Purpose Flour (1 cup)
Brown Sugar (1/2 cup)
together. Put it in your fridge while you make your batter.
In another bowl, whisk together
All-Purpose Flour (1 1/2 cups)
Baking Powder (1 Tbsp)
Salt (1/8 tsp)
. Set them aside.
In your stand mixer, cream together
Unsalted Butter (1/2 cup)
Granulated Sugar (2/3 cup)
cup) until light and fluffy on high speed.
Turn your mixer to medium-low speed and mix in
Vegetable Oil (2 Tbsp)
Vanilla Extract (1 tsp)
, then resume mixing.
one at a time.
Next, slowly pour in
Milk (1/2 cup)
Then, fold in dry ingredients on low speed until just combined. You would want to pause the mixer as you add the dry ingredients.
In a bowl, combine
Fresh Mixed Berries (1 1/2 cups)
Corn Starch (1 Tbsp)
. Fold it into the batter.
Transfer the dough into a twelve muffin tin pan lined with paper liners. Scatter the crumble mix over the dough.
Bake it in the oven for about 27 to 30 minutes.
Let it cool completely. You may reheat it in the toaster to get the crispy crumble. Enjoy!