Blueberry-Raspberry Muffins with Streusel Topping
Show: Emeril Live
Episode: We're Havin' A Bake Sale
Rate This RecipeRead users' reviews (75)
- Recipe categories: Dairy, Buttermilk, Fruit, Raspberry, Blueberry, Eggs, Nuts,
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Average Rating:
Total Reviews: 75
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By Jamulian
Jamul, CA
on January 19, 2011
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Great. I used blueberries, dried cranberries and a ripe banana that was ready to be used. Should have doubled the streusel so some of the muffins were topless : O still great.
By tmonroe2
Rockland, ME
on January 17, 2011
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Perfection. I used frozen raspberries instead of blueberries and sliced almonds instead of walnuts, and they came out fantastic.
By staci.m.smith_1...
san francisco, ca
on October 24, 2010
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very good and easy! of course, i couldnt resist doubling the crumb topping : and, i couldnt get my hands on blueberries so i used only raspberries and they were still quite good. texture and taste are spot on. thanks emerill!
By peggydesiderio_...
Kennesaw, GA
on September 12, 2010
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Just made these wonderful gems for my family and they were a huge hit with the family! Wonderfully tasty and moist. Highly recommended!
By aeworf
Logan, UT
on August 15, 2010
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I made them for a Sunday morning breakfast. These came out fabulous! The muffins totally looked like I had bought them at a fancy bakery. I had fresh berries and lemon zest on hand. That little hint of cinnamon just made them taste perfect! I think the best part was the fact that this recipe was so easy to do. My whole family enjoyed it right down to my 1 year old. Yummy!!
By renee' george
youngstown, OH
on August 09, 2010
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These we fantastic. I used fresh picked berries, I did skip the lemon peel, I had no lemons, and doubled the crumb topping as suggested. I actually got 16 muffins and they will all be eaten!
By shoffman71_13026358
Cary, 52
on July 31, 2010
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I was looking for a better blueberry muffin recipe than the one I use now, and I found this. I did not have raspberries, so I just used a full pint of blueberries, and they were fantastic! The hint of cinnamon was great, and the streusel topping made it very much like the muffins I get at my favorite bakery.
By jrodr057
Lakewood, 43
on July 31, 2010
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The muffins came out moist and soft, but to me they were pretty average in taste. This was my first time making muffins ever and I did substitute reg. milk for buttermilk--maybe that's what when wrong. I think I might just try and make them again, next time with buttermilk.
By jennyherritz_10...
Madison, WI
on July 30, 2010
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Very good muffins. We also put in strawberries, chopped. One mistake (on my part was trying to use a bug-shaped muffin pan - the muffins were so moist, they fell apart when I tried to get them out. Probably worth using the paper liners, like the recipe suggests.
By mcblackntan_130...
Binghamton, 72
on July 29, 2010
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My neice & nephew( ages 6 & 8 picked wild blueberries from Lake Lorrain, Pa. they informed me I had make these muffins for Sunday breakfast, I think they ate them as fast as they came out of the oven ! I did ommit the lemon zest & used only the wild blueberrie. I also used some sour cream w/ butter milk, also brown sugar in the topping. Fabulous!