Saturday, July 12, 2014

Streusel Summer Berry Muffins

About 10 years ago I made these muffins for the first time, using a recipe I found on I added berries and a streusel topping and a family favorite was born. I remember standing in my kitchen listening to my husband and Mom rave about them. Year later when I started a catering business, I used a variation of this recipe to bake dozens and dozens of bakery style muffins.

The recipe is more time consuming than the box mix I used in the past, but they are worth the extra time - not too sweet, tender and addictive. The tart-sweet mixture of raspberries and blueberries and crunchy streusel add the perfect touches.

Streusel Summer Berry Muffins
adapted from Best Ever Muffins

2 cups unbleached flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 cup raspberries
1/2 cup blueberries

1/4 cup unbleached flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons cinnamon-sugar mix
2 tablespoons salted butter

Preheat oven to 400 degrees F or 375 degrees in convection oven. Prepare muffin pan with baking spray or paper liners.

Whisk flour, baking powder, baking soda, salt and sugar. Make well in center. In small bowl whisk egg and stir in milk, buttermilk, and oil. Pour all at once into well in flour mixture. Mix quickly and lightly with fork or fold gently with spatula until moistened; do not beat. Batter will be lumpy. Gently fold berries into batter. Use ice cream scoop to place in muffin pan cups or paper liners.

Bake 25 minutes or until golden.

1 comment:

  1. Yum. These look incredible! I've been craving berry muffins lately. Must make!


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