2cupsassorted berriesI used 1 cup blueberries & 1 cup raspberries
For the Streusel:
3/4cupall purpose flour
4tablespoonsunsalted buttercut into small cubes
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.
Recipe lightly adapted from Blueberry Streusel Muffins, Barefoot Contessa: Back to Basics by Ina Garten.