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


Ingredients
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


Directions
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.

30 Things to Make Before I Turn 30: She Crab Soup

Before living in Virginia and close to the Atlantic, I'd never heard of She Crab Soup. It's on the menu at practically every restaurant around here and whenever my hubby and I go out to dinner one of us usually orders it. This creamy, decadent soup features fresh crab, celery and onion, LOTS of cream, and sherry. You must have sherry or it just doesn't taste right. I learned recently that it's called "She" Crab because the traditional versions use the meat from a female crab, as that meat is sweeter. 


I served it with Harry & David's Parmesan Flatbread, a gift from my friend Elizabeth, because you have to have some type of cracker to go with it. This soup is a total diet buster, but it was on my list of 30 Things to Make Before I Turn 30 and since I am a temporary Virginian, I had to try making my own version of it. 


She Crab Soup
From Emeril
Printable Version

Ingredients
4 tablespoons butter
4 tablespoons four
2 small onions, diced very fine
6 ribs of celery, grated
1 tablespoon minced garlic
Salt and Pepper
1 quart whole milk
1 cup cream
1 tablespoon hot sauce
2 tablespoons Worcestershire sauce
2 pounds fresh crab meat, picked over for cartilage
1 hard boiled egg, finely chopped
1/2 cup sherry
1 tablespoon finely chopped parsley

Directions

In the top of a double boiler, melt the butter and flour together. Cook for 3-4 minutes for a blonde roux. 

Stir in the onions, celery, and garlic. Season with salt and pepper. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. *At this point I had to pour everything into my Dutch Oven because my double boiler wasn't big enough. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes.

Stir in the crab meat and continue summering for 10-15 minutes. Reseason if necessary. 

Sprinkle the chopped eggs in the bottom of each soup bowl. 

Ladle the soup into the bowl and drizzle with sherry. Garnish with chopped parsley.