Blueberry Raspberry Muffins


Two-part recipe: streusel and muffins


1/4 C flour
2 Tbsp butter, softened (or melted)
2 Tbsp sugar
3 Tbsp finely chopped walnuts
1 tsp lemon zest

Mix until crumbly, set aside.

2 C flour
2/3 C sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 cup (1 stick) butter, melted
1 C buttermilk
1 Tbsp lemon zest
2/3 C blueberries
2/3 C raspberries

Whisk together dry ingredients, set aside. Whisk together eggs and melted butter. Add in lemon zest and buttermilk and whisk. Add in dry ingredients, whisk together until just mixed (batter will be lumpy, don’t overmix!). Fold in blueberries and raspberries (you may want to chop these up a bit before mixing them in, otherwise you might end up with only one whole blueberry and one whole raspberry per muffin).

DSC01148   DSC01149  DSC01150

Spoon into ~18 muffin cups, filling 2/3 full. Divide streusel evenly among the DSC01151muffins, pressing lightly to ensure it sticks to the batter.

Bake at 400 for 18-20 minutes.




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