Blueberry-Raspberry Streusel Muffins

Blueberry-Raspberry Streusel Muffins

Diane Lapacek

Topping

1/4 c. all-purpose flour

2 T. butter, softened

2 T. sugar

2 T. finely chopped walnuts, optional

1 tsp. finely grated lemon peel

In a medium bowl, mix together the above ingredients until crumbly. Set aside.

Muffins

2 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 lg. eggs

1/2 c. oil

1 c. buttermilk (or 1 T. of vinegar and then fill the cup with milk)

2 T. grated lemon peel

3/4 c. fresh blueberries

3/4 c. fresh raspberries

Preheat oven to 400-degrees. Line a standard 12-cup muffin tin with paper liners. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, beat the eggs with the oil. Add the buttermilk and lemon peel and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy, do not over-mix). Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake for about 20 minute, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the tins for 10 minutes, then remove and cool on wire racks.