Blueberry-Raspberry Muffins with Streusel Topping

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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.

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DISCLAIMER: I tweaked this recipe a bit.

4.5 Stars... VERY good recipe. Super tasty, not too sweet, not too dense. I adjusted the recipe a bit, and I LOVE the way the muffins turned out. I, too, used 1/2 unbleached AP flour and 1/2 whole wheat AP flour. Didn't have buttermilk so I used yogurt thinned with milk. Added 1/2 tsp vanilla to the batter. Also, for my personal taste the streusel recipe did not make enough of it. In addition, I had to add more flour and some oat bran to it because when I made the topping following the recipe, it was more like cookie dough than a crumb topping. 20 minutes was the perfect cooking time for my oven, make sure your oven is a hot 400 deg. My apartment smelled what I imagine HEAVEN to smell like while these were baking.

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I just made these after reading the awesome reviews. They are delicious!!! I only used blueberries bc I didn't have raspberries and they were frozen Wymans blueberries (don't defrost them. I used half AP flour and half whole wheat pastry flour just to make it a little healthier...these are bomb diggity!!!

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I have tried many, many muffin recipes in search of the perfect one. I think that this is it. The texture was perfect, and the subtle hint of cinnamon and lemon zest add wonderful new layers of flavor. The only tiny variations that I made were to add a teaspoon of vanilla to the batter and a dollop of sour cream (simply because the muffins that I have made with sour cream in the past always seem to have a nice, rich flavor and texture. I sent these muffins to my daughter's school for snack today, and all of the teachers are asking for the recipe. It is wonderful!

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Phenomenal!!! Even my healthy version and without making the frosting: substituted 1/2 AP flour for 1/2 Whole Wheat Flour. Substituted 4 tbsp apple sauce + 4 tbsp veggie oil for 1 stick of butter. Everything else I would keep the same. The raspberries make these muffins pop, so next time I would add more. ABSOLUTELY PHENOMENAL. MY FAVORITE MUFFIN RECIPE!!! You will love it if you like biting into fruit!!!

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ONE OF THE BEST MUFFINS I HAVE EVER MADE. FULL OF BERRIES AND EVEN WITHOUT STREUSLE TOPPING STILL GREAT AND NOT SWEET. SUPER WITH THE STREUSLE TOPPING. FREEZE WELL AFTER BAKING AND COOLING AND RETAIN FLAVOR AND MOISTURE. AGREE WITH OTHER REVIEWERS ...THOSE RASPBERRIES ARE REALLY SPECIAL IN THIS RECIPE. TRY IT, YOU WON'T BE DISAPPOINTED. AND DON'T LEAVE OUT THE LEMON ZEST!!

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Brilliant!

I didn't have all purpose flour but cake flour and raw cane sugar on hand, the muffins were the best I've ever made!

You can taste the cinnamon, lemon zest and of course the raspberries and blueberries were a fabulous combination. I didn't use the topping solution, but I'm sure it would have been fabulous.

Try it today!

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These were delicious! More involved than I am used to myself, but on a leisurely weekend morning that was just fine. The lemon is such a nice addition. And we got to use fresh picked raspberries and blueberries.

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Oh my word! Light, tender, moist...then you hit a pocket of tangy raspberry and a pop of juicy, sweet blueberry...mmmm, best muffins, EVER.
I used 1/2 AP flour and 1/2 whole wheat pastry flour and replaced 1/2 the melted butter with applesauce to make them a bit healthier, but the results were mind-blowing!
Be sure to barely combine the wet/dry ingredients and very, very gently fold the fresh berries in; the less you break the raspberries up, the more impressive the end result will be.

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Emeril rarely disappoints. These muffins are delicious--the lemon zest was a great addition--subtle but noticeable and really complemented the fruit. The muffins were oily on the bottom when I pulled them from the pan, but ok after cooling. I had cut the butter by one tablespoon but think I'll cut it by two next time, up the buttermilk a bit, and see how that works to reduce that oiliness.