Blueberry + Raspberry Streusel Muffins

I haven’t had sugar or flour for 4 weeks now—Easter doesn’t count—so obviously I’m a little behind in posting this recipe. These muffins were really really good. I love berries (remember this post?) and streusel makes anything taste better, amiright? So how could this recipe not be good?! But anyway, let’s get to it.

Streusel// Combine ingredients until the mixture resembles pea sized crumbs, and set aside.

1. Preheat oven to 450 degrees. Prepare muffin pans with paper liners.

2. In a small sauce pan, bring 1 cup mixed berries, water and 1 tsp sugar to a simmer. Wile berries cook down, mash them a bit to release the juices. Cook until mixture has thickened and reduced by half—about 5 minutes. Transfer to a small bowl and let cool to room temperature.

3. Combine flour, baking powder and salt together in a large bowl. Slowly mix in butter and oil, then buttermilk and vanilla. In a medium bowl, wisk sugar and eggs together until combined and gently fold into flour mixture with remaining berries. Be careful not to overmix—it’s ok if batter is lumpy with dry flour spots.

4. Using a spoon, divide batter into your prepared muffin pans, filling them all the way to the top. Dot the tops of the batter with a spoonfull of your berry sauce, then mix into the batter with a toothpick. Sprinkle streusel evenly on top and bake until golden—about 17 minutes.

Here are some more photos of the process—you’ll notice I had some help with taking these—thanks M!

Recipe adapted from// A Cook’s Quest

Recipe Sourced from// Sweet Tooth Pinboard

Images // Mine