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Streusel-Topped Berry Muffins

Are weekend mornings hectic for you or a time to kick back and take it slow?  These Streusel-Topped Berry Muffins are the perfect breakfast solution for either grab-and-go or slow, relaxed breakfasts. 

Streusel Topped Berry Muffins
Streusel Topped Berry Muffins


Fresh berries seem to be available almost any time of year, but you can substitute frozen berries with success. I like to keep frozen berries on hand for those mornings when I make a spur-of-the-moment decision to make these yummy muffins.

When using frozen berries you'll want to move quickly.  Prepare your muffin batter completely before taking the berries from the freezer.  Quickly measure out the berries and add them to the batter.

Gently fold the berries into the batter and scoop the batter into the muffin tins.  Be gentle with the berries to reduce bleeding. I don't mind a little color from the berries bleeding into the batter but if you do, you'll want to use fresh berries.

Don't let the buttermilk in this recipe hold you back.  I didn't have any buttermilk so I substituted the buttermilk in the recipe with one cup of skim milk mixed with one tablespoon of freshly squeezed lemon juice. 

 

You can also substitute plain yogurt for buttermilk, volume for volume, if you have it on hand.
These muffins can be made ahead and frozen individually. Wrap each cooled muffin in plastic wrap and place them in a zip-top plastic bag for freezing,  They will defrost easily in your microwave.


Streusel Topped Berry Muffins

Makes 12 muffins

The Berry Muffin Ingredients
Berry Muffin Ingredients

  • 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 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  



Streusel Topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon finely grated lemon peel

Directions
To make the topping, in a small bowl, mix together the topping ingredients until crumbly. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the skim milk, lemon juice (or buttermilk if you have it) and lemon zest and whisk to combine. 

Add the dry ingredients to the wet and stir just to combine. The batter will still be somewhat lumpy; do not over mix.

Lumpy Berry Muffin Batter
The Muffin Batter Will Be Lumpy
Gently fold in the blueberries and raspberries so the berries do not break open.  Frozen berries have a tendency to bleed, so you'll want to be very gentle with them.  

Oh, how I love these beautiful berries!

Using Frozen Berries in Muffins
Add The Frozen Berries To The Batter
Using a standard cookie scoop, scoop the batter into the prepared muffin tin.
Use a Scoop to Make Muffins
Use A Scoop To Fill the Muffin Tin

Crumble the streusel topping over the muffins.  Please be sure to use it all.  It adds additional yumminess to these muffins!
Streusel Topping on Berry Muffins
The Muffins Ready for The Oven

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.   

Let the muffins cool in the tins for 10 minutes, then remove and cool on wire racks.

Muffins Fresh from The Oven


Make these muffins as soon as you can.  They'll be a yummy addition to your breakfast menu whether it is leisurely or on-the-go.  Yum!


Other Yummy Muffin Recipes

Cranberry-Apple Muffins
Morning Glory Muffins
Legendary Blueberry Muffins
Pumpkin Muffins


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