Mixed Berry Streusel Muffins

Mixed Berry Streusel Muffins are filled with summer’s fresh berries and a crumbly topping of sweet streusel. Use your favorite berries for this easy muffin recipe!

This post first appeared on June 18, 2013 and featured on Wayfair.com. I hope you enjoy this favorite from my kitchen!

I’m a creature of habit, some of the time. Which is puzzling, because there is a side of me that loves spontaneity and adventure. If it means following a whim and taking off for a trip without too much notice, I am all for it.

If it means riding a donkey on a steep and rocky hillside, count me in. Parasailing? Awesome. But rearrange the furniture? I cringe inside.

We are just a few days into the children’s summer vacation, and today was the first Monday they had off. My usual routine of waking to beat my 6 am alarm, to review emails and messages in the quiet of the morning, and the mad rush to coax everyone to dress and eat breakfast before school were shelved.

It felt strange, not having my usual drill. I felt guilty allowing myself a more leisurely pace. I told myself going in that I would savor their time off, give myself an excuse to perhaps slow down, too. I feel a little crazy for missing a more chaotic routine.

We did rise early over the weekend, though, to head over the bridge to our favorite farmer’s market at the Ferry Building. The promise of stone fruit and figs and sweet berries lured us out of bed.

Well, at least, it coaxed my husband and I to rise early. The children needed a little more convincing. But once we were at the market, the whining ceased. The bounty of summer cheered them up as they sampled and selected the best pluots, the fuzziest peaches, and the plumpest blueberries.

It’s easy to go a little crazy at the markets when the fruit is this good. If you’re like me and have a little more berries than you can handle, these Mixed Berry Streusel Muffins are a delicious way to enjoy your market haul. If every weekend were full of these sweet gems, this is a morning routine I can definitely get used to. Find the recipe below or on Wayfair.com.

More Muffin Recipes

Chocolate Banana Muffins
Zucchini Oat Chocolate Chunk Muffins
Cinnamon Chip and Walnut Pumpkin Muffins
Blueberry Almond Butter Muffins (Vegan)
Mandarin Orange Ginger Date Muffins

Mixed Berry Streusel Muffins

Mixed Berry Streusel Muffins are filled with summer’s fresh berries and a crumbly topping of sweet streusel.

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4.78 from 9 votes

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 24 muffins

Calories 223kcal

Author Liren Baker

COOK MODEPrevent your screen from going dark

Ingredients

For the Muffins:

• ▢ 3 1/2 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup brown sugar
• ▢ 4 1/2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 2 cups buttermilk
• ▢ 1 stick unsalted butter, melted (8 tablespoons)
• ▢ zest of 1 lemon
• ▢ 2 large eggs
• ▢ 2 cups assorted berries I used 1 cup blueberries & 1 cup raspberries

For the Streusel:

• ▢ 3/4 cup all purpose flour
• ▢ 1/2 cup brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 4 tablespoons unsalted butter cut into small cubes

Instructions

• Preheat the oven to 375°F. Prepare two muffin pans by lining with baking cups.
• In a large bowl, whisk together the flour, sugars, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, melted butter, lemon zest and eggs. Stir the liquid ingredients into the flour mixture until just combined. Fold in the berries.
• Evenly distribute the batter into your prepared muffin tins (a standard sized ice cream scoop is perfect for this). Prepare the streusel by combining the ingredients in a food processor or with a pastry cutter until it is crumbly in texture. Using your fingers, press the crumbs together to make larger clumps. Sprinkle on top of the muffins.
• Bake for about 20 minutes or until golden brown and an inserted toothpick comes out clean. Enjoy immediately.

Notes

Recipe lightly adapted from Blueberry Streusel Muffins, Barefoot Contessa: Back to Basics by Ina Garten.

Nutrition

Calories: 223kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 153mg | Fiber: 1g | Sugar: 19g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante