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Blueberry-Raspberry Muffins with Streusel Topping Recipe

Blueberry-Raspberry Muffins with Streusel Topping

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 31-40 of 75

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  • on July 18, 2010

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    Substituting regular milk for the buttermilk didn't compromise this recipe at all. I also used olive oil instead of butter for the streusel topping and that came out delicious as well :.

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  • on July 17, 2010

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    These muffins are light and have excellent flavor from the fresh berries. The batter isn't sweet but the berries and topping provide all the sugar needed. Because of the fresh berries, these muffins should cool before eating. I too added brown sugar to the topping for a very tasty result. Enjoy.

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  • on July 03, 2010

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    This is the best blueberry muffin recipe I have ever made! I doubled the streusel topping, but otherwise followed the recipe. I'll be making these again soon!

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  • on July 03, 2010

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    I made these delicious muffins but used all blueberries. Next time, Ill double the streusel topping because there isn't quite enough for my families taste. The muffin is light and moist.....perfect for me. But my husband likes a bit sweeter muffin so I'll have to increase the sugar a tad and maybe use a mix of white and brown for a more complex flavor. The recipe went together easily. Definitely a keeper.

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  • on June 20, 2010

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    So I didn't find this recipe flavorful or moist. As I was mixing the ingredientes it came to my mind to add more milk because the batter seemed to heavy, but I decided to follow the steps exactly as indicated. What a mistake. It was too dry. I had to throw everything in the garbage. I hate wasting ingredients. Berries are not cheap. I also added a little bit of sugar after I read a review suggesting to do so. It didn't do much either. The topping was good though. At least something.

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  • on March 26, 2010

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    I thought these were fantastic and family wholeheartedly agreed. I made them with frozen berries, just slighty thawed, and they turned out perfect and moist.
    Also, did not have walnuts, used pecans instead. Other than that, I found no need to change anything, they had a nice lemony zing and the berries were a nice treat. Great for breakfast or snack. Will definitely be making these again.

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  • on March 15, 2010

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    I am giving this recipe 2 stars because I would never make it again (there are better berry muffin recipes out there. It is by no means terrible, but it really does not have enough flavor for my liking. That said, I used wild blueberries only and did not use raspberries. It seems this recipe has potential, but is missing something and I cannot figure out what it is (maybe the raspberries. Adding a little more sugar might make it a little better. It is very moist though.

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  • on February 20, 2010

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    Definitely a keeper. Loads of flavor, moist and easy to make.

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  • on February 03, 2010

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    These are fantastic! They were incredibly tasty and my friends loved them as well. I did, however, substitute the 1 cup of buttermilk with 1/2 cup milk and 1/2 cup vanilla yogurt. It worked out MUCH better than I thought it would. These are very flavorful and moist. I'll definitely be making them again...maybe with buttermilk next time :

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  • on January 25, 2010

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    Moist, light and flavorful - these are some of the best muffins I've ever made. Since I bake for a diabetic some changes are required, if you bake for a diabetic or just want your muffins a little a bit healthier try these changes.

    Replace the all purpose four with 1C white whole wheat flour and 1C cake flour
    Use one of the two flours listed above in the streusel topping
    Replace sugar with Splenda sugar mix (follow the package instructions for how much to use!. I also added a tiny bit more sweetener since I was using a frozen three berry mixture from Costco (blueberries, raspberries and marrionberries which are a little tart.
    I increased the cinnamon to 1 tsp (you need to increase the flavors when working with whole wheat flours and added 1 tsp vanilla.
    They took 23 minutes to bake and made 12 large muffins. They are fantastic!



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