Raspberry-Blueberry Muffins w/ Streusel Topping

This post is coming a few weeks after the fact for these muffins, but that does not diminish their loveliness in mine own eyes.

Because these muffins? They're kind of great.

You wouldn't necessarily think to combine raspberries and blueberries together in a muffin, since you nearly almost always see just blueberries, but let me tell you something - why not? Why is this not a more common thing? Is it because of growing seasons or something? I really know nothing about growing seasons, so this could be true. Or it could be people just make blueberry all the time because they are boring old fuddy duddies.

But me? I push the envelope! Not really, I just happened to have a lot of both on hand and wanted to do something fun with them together. And then I still had two little plastic boxes of the raspberries go bad on me. Dang it!

But before that, there were muffins...

Raspberry-Blueberry Muffins with Streusel Topping

Ingredients

• FOR THE STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 Tablespoons butter, softened
• 2 Tablespoons granulated sugar
• 2 Tablespoons old-fashioned oats
• FOR THE MUFFINS:
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup buttermilk
• 1 Tablespoon ground flax seed (optional)
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries

Cooking Directions

1. Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners OR spray with non-stick spray and go liner-free.
2. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
3. In a bowl, whisk togteher the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Batter will be somewhat lumpy, make sure to not overmix. Gently fold in the blueberries and raspberries so they do not break open, and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
5. Let cool in the tins for about 10 minutes, then remove and cool on wire racks.

Adapted from a recipe by Emeril on foodnetwork.com

In photos:

Crumbly topping! Tip: if you like nuts, you can use chopped walnuts or pecans instead of oatmeal.

The butter and eggs and "buttermilk" all mixed together. Why is the buttermilk in quotes? Because I used powdered, so this is actually butter, eggs and water.

And all of the dry ingredients, which includes the buttermilk powder. You see, you add the powder to the dry ingredients, and use water instead in the wet. Easy peasy lemon squeezy. (As another aside, the original recipe calls for a bunch of lemon zest... I am not a lemon fan, so that was nixed!)

Wet and dry all mixed together. Slightly lumpy, and that's okay.

A berry good time! Oh man, sorry. Bad pun.

I just sprayed my tin with non-stick spray, as I did not have any liners. They plopped out fine, but did make for harder traveling. Also, I put these in the oven for a full minute before I remembered to add the streusel topping! Quell horror!

Oh wow, these bake up quite nicely, don't they?

Can I tell you something? These muffins tasted like I had bought them at a bakery. They were really that good. I was kind of amazed at how professional they looked and tasted. Or wait, no! No, I was not amazed! I was like - oh yes! Duh! I am amazing, and it is to be expected! Ha, sure.