Strawberries, blueberries, raspberries, and blackberries baked into buttermilk muffins topped with brown sugar walnut streusel. These summery mixed berry buttermilk muffins are so delicious and moist and perfect as an on the go breakfast or snack.
Ingredients
Muffins
2 cups all purpose flour
1 teaspoon baking soda
1 large egg, beaten
¾ cup brown sugar
¼ cup granulated sugar
2 teaspoons vanilla extract
1 cup buttermilk
⅓ cup vegetable oil
⅓ cup raspberries
⅓ cup blackberries, halved
⅓ cup blueberries
⅓ cup chopped strawberries
Streusel
¼ cup unsalted butter
¼ cup brown sugar
½ cup flour
¼ cup chopped walnuts
Directions:
Preheat the oven to 425F. Place cupcake liners in the muffin tins, and set aside for now.
In a medium mixing bowl, toss the flour and baking soda together. Set aside.
In separate large mixing bowl, whisk together the egg, brown sugar, and granulated sugar until creamy. Next, add vanilla extract, buttermilk, and vegetable oil. Mix until combined.
Pour the dry ingredients into the wet ingredients, and mix until combined.
Gently fold in the berries.
Evenly divide batter into individual cupcake liners.
For the streusel, in a small mixing bowl, cream the butter. Then add brown sugar, flour, and chopped walnuts. Stir with a spatula until well combined and crumbly.
Divide the crumbs over the muffin batter.
Bake the muffins at 425F for about 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F, and bake for an additional 15 minutes. This method will ensure that the muffins rise high.
Remove the muffins from the oven and insert a clean toothpick through the center of the muffin. If the toothpick comes out clean, the muffins are done.
Allow the muffins to cool for several minutes before serving.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/07/30/mixed-berry-buttermilk-muffins/