Tuesday, April 12, 2011

Blueberry Raspberry Muffins with Streusel Topping

I stocked up on frozen berries at my last Trader Joe's visit, thinking I would start making smoothies. I made one smoothie and gave up. Smoothies are just not my thing. So I decided to make muffins with the berries instead.
I found this recipe of Emeril Lagasse's on Food Network and was sold because it received a 5 star rating. I didn't follow the recipe exactly because I didn't have walnuts, so substituted almonds instead for the struesel. I didn't have lemons either, but I am sure the lemon peel and lemon zest would have these muffins even better. They were very moist and I loved the pop of the berries in each bite. The streusel topping is of course the best part!
Blueberry Raspberry Muffins with Streusel Topping
From Emeril on Food Network
Makes 18 muffins
Printable Version

For the 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

For the muffins:
2 cups all purpose flour
2/3 cup sugar
2 teaspoon 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 blueberries
3/4 cup raspberries

Preheat the oven to 400 degrees. Grease muffin tins or line with a standard with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a 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 buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Batter will be somewhat lumpy, do not over mix. 
Gently fold in the blueberries and raspberries to the berries do not break open. Pour into the prepared muffin tin. 
Crumble the streusel to 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.


  1. That is the opposite of me, I could eat a smoothies all the time, but don't eat many muffins. However these muffins look delicious!

  2. These look so yummy. The berry combo sounds really good. And I'm with you on the smoothie thing. I will try and make them at home a couple times each year thinking that maybe this time I'll get into it and like them, but they just ain't my thing.



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