Filed Under: Breakfast | Muffin

Blueberry Raspberry Streusel Muffins

Recipe By Tessa Arias
  |  
April 18th, 2009

Blueberry Raspberry Streusel Muffins contain fresh fruit and are simple to make!

Yield: 12 muffins

Prep Time: 5 minutes

Cook: 35 minutes

I went to Trader Joe’s earlier this week and bought some fresh blueberries and raspberries (to have with my breakfast granola!) and they only had huge 2 pint containers. By the end of the week, only half of the berries were gone so I decided I should use them up before they go bad. Not wanting to make a huge trip to the grocery store to buy ingredients for something complicated like a tart or trifle, I decided to make muffins!

The verdict: the Blueberry Raspberry Streusel muffins were mediocre. Next time I think I’ll use less flour for the topping and some cinnamon and brown sugar.

How to make
Blueberry Raspberry Streusel Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Blueberry Raspberry Streusel Muffins contain fresh fruit and are simple to make!

Ingredients

Streusel Topping:

  • 1/4 cup flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts

Muffins:

  • 2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh raspberries

Directions

  1. Preheat the oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners.
  2. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
  3. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In a 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 overmix.) 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.
  5. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Recipe Notes

From Emeril Legasse
Course: Snack
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Amelia — August 27, 2010 at 12:49 pm

    This comment has been removed by the author.

  2. #
    Amelia — August 27, 2010 at 12:49 pm

    My friend and I made these yesterday! They were so delicious! I especially liked the lemon flavoring. I had one for breakfast this morning 🙂

  3. #
    Purva — November 18, 2016 at 3:36 am

    Hey hi,
    I luv your recipes. Specially the cakes and all the baking part are my personal favourite. But can you tell me what to use instead of eggs as I am a vegetarian.

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