Blackberry Coffee Crumble Muffins Recipe | Tate and Lyle Sugars

Ingredients

• 300 g Plain flour
• 2 tsp Baking powder
• 1 tsp Bicarbonate soda
• 1 tsp Cinnamon powder
• 125 g Butter, melted
• 200 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
• 2 Medium egg
• 250 ml Milk
• 150 g Blackberries
• 100 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
• 80 g Plain flour
• 60 g Butter, melted
• 1 tsp Espresso powder