Wednesdays Unplugged – Blueberry Raspberry Muffins with Streusel Topping

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and
grandkids for dinner in the evening. We end our meal with quotes from
the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a
quote and a recipe here each week, and sometimes some photos of family
fun. I love trying new recipes…and love getting recipes you would like to share!

At the end of the day on Memorial Day we smelled a lot like dirt… cut down a ton of brush, worked in our daughter’s yard all day. Just like our clients, we are working getting her home ready to sell… it’s a ton of work both inside and out! At least the sun is shining today… painting day!

RECIPE OF THE WEEK

This week’s recipe is one I made for ‘brinner’… breakfast for dinner, always a hit with our family. I had tons of blueberries so made them with only blueberries, but I think they would be even better with the raspberries as well.  The recipe is from Emeril Lagasse at foodnetwork.com.

TOPPING

• 1/4 cup flour
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons finely chopped walnuts
• 1 teaspoon finely grated lemon peel

MUFFINS

• 2 cups 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 oven to 400 degrees F.Line a standard 12-cup muffin tin with paper liners.  Mix topping ingredients together in a bowl until crumbly. Set aside.

Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in bowl, set aside.

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 set and stir just to combine. (Batter will be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so they do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bak until goldn brown and a toothpick inseted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks

RELATED POSTS

• Wednesdays Unplugged – Blueberry Brunch Cake
• Wednesdays Unplugged – Streusel-Topped Sour Cream Blueberry Coffee Cake
• Wednesdays Unplugged – Prize Streusel-filled Coffee Cake