Jersey Apple and Blackberry Crumble Muffins

Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease well.

In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.

In a separate bowl, whisk together the melted Jersey butter, granulated sugar, eggs, Jersey milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Gently fold in the diced Jersey apples and blackberries.

For the crumble topping: In a medium bowl, combine the flour, oats, brown sugar, Jersey butter cubes, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the grated Jersey Royal potatoes.

Fill each muffin liner about 2/3 full with the batter.

Sprinkle the crumble topping generously over each muffin.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the crumble topping is golden brown.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.