Ingredients
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
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 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
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin 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 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.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.
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By heavenmcgrath
Hanford, CA
on August 02, 2012
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Really enjoyed these muffins! I made them with a frozen berry mix of blueberries, marionberries, and raspberries. The texture was light fluffy and moist, not too sweet, and the crumble topping was awesome. I did add some brown sugar and oatmeal too the crumble to make it crumbly enough.
By opusdoodle_11520642
el dorado hills, CA
on June 24, 2012
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We thought these were perfect. I made as recipe directs to a 't'. We loved that they weren't too sweet and they were really moist. I used paper liners and ended up with 24 muffins, I don't like my muffins to rise up and over the paper liner so recipe made more as a result. The streusel topping was a nice little crunch/texture on top and I found the recipe quantity to provide enough for a little sprinkle on all 24 muffins. If you like a lot of topping though, double the topping recipe. I made these for a NASCAR tailgate in Sonoma and everyone loved them!
By Mmmm....Num, nums!
Boise, ID
on May 24, 2012
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Super moist and awesome texture from the crumble topping. I'm not a huge muffin fan, but blueberry muffins are one of my boyfriend's favorite foods. When I found this recipe with the addition of lemon, raspberries and crumble, I knew I would become a fan. These are really best eaten within the first couple days of baking because the crumble tends to soften as they sit.
Read all 75 reviews