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Blueberry-Raspberry Muffins with Streusel Topping Recipe

Blueberry-Raspberry Muffins with Streusel Topping

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Average Rating:

Total Reviews: 75

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  • on August 07, 2011

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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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  • on July 26, 2011

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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.

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  • on July 04, 2011

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    I add a few more berries but this is delicous!

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  • on June 24, 2011

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    These muffins are amazing! The recipe and process really gets to the chase. The ingredients are simple but when the muffins are done, they look beautiful and very intricate. The raspberries' sweetness balances out the tartness from the blueberries... Yummm! :

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  • on June 20, 2011

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    Finally, a muffin recipe worth making. I just wanted blueberry muffins, so I omitted the raspberries and used a little more than double the blueberries. Also didn't use the nuts in the topping. The topping wasn't very streusel-like, but it tasted great. The lemon zest in the recipe really puts it over the top. Thanks Emeril!

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  • on June 19, 2011

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    Emeril, I love you. I cannot tell you how many of your recipes have been total hits at my house. This one, no exception. I'll never buy another berry muffin again when I can whip these babies up. They are simply delicious. What a difference home baking can make. Made with blueberries and raspberries and all went perfectly. They're disappearing so I might have to whip up another batch tomorrow. Thank you so much, you are by far my #1 favorite chef in the world. No one can take your place.

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  • on June 09, 2011

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    Wow! These were definitely the best blueberry muffins my husband and I have ever tasted. I have made several different recipes, but I plan to stick with this one from now on. They were incredibly light, moist, and perfectly sweet. I couldn't get raspberries, so I just used more blueberries, and they were delicious!

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  • on April 27, 2011

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    Love these and so does the family that I nanny for (7, 13, 15, 17. Usually omit nuts (and occasionally raspberries and substitute buttermilk with Organic Fat Free milk. Several people have asked me for the recipe (including one of the kid's friends so his nanny can make them!! I use an ice cream scoop to measure out the batter......yields 12 muffins! Enjoy!!

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  • on March 12, 2011

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    To Gransa: a stick of butter weighs 4 ounces.

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  • on March 08, 2011

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    How much does a stick of butter weigh? We do not have 'sticks' in South Africa. Your help would be appreciated as I am dying to make these muffins

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