In my last post I shared some of the reasons that I love brunch. One of the reasons that I failed to mention was that I have so many recipes in the “Breakfast/Brunch” section of my recipe collection that I am dying to try! I need excuses like hosting or attending brunches to make these recipes because while I do eat breakfast everyday, it is usually not something quite as indulgent as most of the recipes that I want to try are.
My mother-in-law made these muffins with fresh blueberries and the reason that I loved them so much was because of how cakey they were. Fresh berries can be more expensive this time of year so I made these with a frozen berry blend of blueberries, raspberries and blackberries and they were just as delicious. The really special part is the crumby streusel topping which provides a nice crunch and extra sweetness.
Triple Berry Muffins with Streusel Topping
Keywords: bake breakfast dessert blueberry fruit raspberry muffin
Ingredients (12 muffins)
- 1 1/2 cups flour, plus 1/3 cup for streusel
- 3/4 cup sugar, plus 1/2 cup for streusel
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup canola oil
- 1 egg
- 1/2 cup milk
- 1 cup berreis (fresh or frozen berries, thawed)
- 1/4 cup butter, cubed
- 1 1/2 tsp cinnamon
Instructions
Preheat oven to 400 degrees and grease or line muffin pan with liners.
In a large bowl, combine 1 1 /2 cup flour, 3/4 cup sugar, salt and baking powder.
Add oil, egg and milk and mix with an electric mixer until well blended.
Fold in blueberries.
To make streusel, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, butter and cinnamon with a fork.
Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with streusel.
Bake 22-25 minutes or until toothpick inserted into muffin comes out clean.
combine dry ingredients for muffins
add oil, egg and milk and mix
fold in berries
combine streusel ingredients in a small bowl
fill muffin pan 1/2-2/3 full
sprinkle the streusel over the batter
bake
