Blueberry-Raspberry Muffins with Streusel Topping

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I made these muffins because of the struesel topping and I was not dissappointed. I used pecans instead of walnuts because i like them better, and they were wonderful! I am not usually an Emeril fan, so I was pleasantly surprised.

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This is my absolute favorite recipe for muffins. So soft and wonderful.

I do make mine vegan, so instead of eggs I use 1/2 applesauce, instead of buttermilk I use rice milk with a tiny bit of lime juice, and I use vegan butter rather than regular butter. It turns out so perfect.

All my non-vegan friends love them though. Nobody notices.

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Delicious, moist and soft. I followed the recipe step by step and the topping. Excellent. I will be making them more often

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I love making muffins, but I wasn't that impressed with these. The only substitution I made was I used 1/2 wheat flour and 1/2 white flour - but that's about par for the course when I bake. I'd say these were average muffins and could have used a bit more sugar. You need to taste your berries and see how sweet they are to gauge the amount of sugar to use.

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Excellant + super easy. I used lowfat buttermilk + light butter. I added vanilla as other reviewers suggested. My search fr the perfec blueberry muffin recipie is over!

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I made these muffins using only blueberries, and they turned out delicious! My husband was moaning with happiness while he ate one. They are very similar to the blueberry muffins at Starbucks Coffee. We will keep this recipe and make it again and again!

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These were amazing! I brought them to work and they were a hit:

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The cinnamon gave the muffin mix a great taste, but I decided to add a teaspon of vanilla for more flavor. Also instead of using two different fruits, I added chocolate chips and walnuts. My favorite combination was a raspberry-chocolate mix.

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I made these for a meeting of my teaching colleagues (many of whom are French and have discerning food tastes, who went crazy for them. They are delicious, moist and not too sweet, not to mention pretty to look at. The lemon zest complements the berries and the struesel topping adds the perfect sweet, crunchy touch. I made the following changes that I felt were necessary, which is why I didn't give the recipe 5 forks: used only blueberries, added 1 tsp. vanilla to wet ingredients, and tossed berries with 1 TB of the dry ingredients to prevent them from sinking to the bottom of the muffins. The recipe actually makes an extra muffin or two - bonus!

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I have never been able to make muffins that were sweet, moist, and fabulous... until now. These were amazing. My husband and friends loved them.