Blueberry-Raspberry Muffins with Streusel Topping
User Reviews
5
Blueberry-Raspberry Muffins with Streusel Topping
Description
This muffin recipe starts by preparing the streusel topping, combining flour, softened butter, sugar, finely chopped walnuts, and lemon zest until crumbly. The batter is made by whisking together dry ingredients—flour, sugar, baking powder, baking soda, salt, and cinnamon—and separately beating eggs with melted butter, buttermilk, and lemon zest before mixing the two. Fresh blueberries and raspberries are gently folded into the batter to keep them intact.
The batter is portioned into a lined muffin tin, topped with the streusel mixture, and baked at a high temperature until golden and a toothpick inserted comes out clean. The resulting muffins have a tender crumb and moist texture, balanced by the nutty, crumbly streusel and a citrus note from the lemon zest.
The combination of blueberries and raspberries provides a mix of sweetness and tartness, adding freshness to the richness of the butter and the warmth of cinnamon. These muffins offer a breakfast or snack option that is fruity, textured, and aromatic.
Ingredients
Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons butter softened
- 2 tablespoons sugar
- 2 tablespoons walnut finely chopped
- 1 teaspoon lemon finely grated peel
Muffins:
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 egg large
- 1 unsalted butter stick, melted
- 1 cup buttermilk
- 1 tablespoon lemon zest, grated
- 3/4 cup blueberries fresh
- 3/4 cup raspberries fresh
Instructions
- Preheat the oven to 400 degrees (F). Line a standard 12-cup muffin tin with paper liners; set aside.
To make the topping:
- In a medium bowl, mix together the topping ingredients until crumbly. Set aside.
To make the muffins:
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not over mix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
User Reviews
Overall Rating
5
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