This recipe is really just a raspberry muffin recipe but I had about half a cup of raspberries and blackberries that needed to be used up so I put both in. I don’t see why you couldn’t use any kind of berry in this recipe. Use 1 cup of berries total whether you are using one type or two or three. The muffin itself is very tender and the topping is just right. It doesn’t have too much sugar in it either which is a plus.
Raspberry ~ Blackberry Muffins
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsps sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 tbsps cold butter or margarine
In a mixing bowl, cream butter and sugar until light and fluffy then beat in the egg.
In a small bowl, mix sour cream, milk and vanilla. In another small bowl, combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.
Gently fold in raspberries and blackberries.
Fill greased or paper-lined muffin cups two-thirds full.
For the streusel: Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.
Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Makes 12 muffins
Happy Cooking!
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