I love blueberry muffins. I love muffins. Who doesn't? Especially when you take them out of the oven and they are all warm and moist....yummm! I usually lose one or two as soon as they are cool enough to eat because I can't stop myself from devouring them.
This recipe comes from Emeril Lagasse courtesy of Foodnetwork.com. Normally, when I think of Emeril, I don't think of baked goods. He always seems like a more meaty kind of guy to me. But when looking for a new blueberry muffin recipe to try, I saw this one and liked the idea of using blueberries and raspberries. Twice the berries, twice the yum!
When they came out of the oven they smelled delicious! I was hard pressed not to eat one right away. They were very moist and the berries made them very flavorful. The combination of the blueberries and raspberries gave them a nice tangy taste.
The streusel topping could have used a little more sugar and I would add more berries next time. I like my muffins bursting with berries and this recipe didn't quite have enough for me.
Overall, I liked them and think the guys at work will enjoy them (heck...its food...of course they will!).
Update: 3/6/08. Yep...they loved them. lol
Blueberry-Raspberry Muffins with Streusel Topping
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts (I used hazelnuts)
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.
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