Raspberry~Blackberry Muffins

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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

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!

Raspberry Muffins

1 Comment

I love raspberries! I think I could live on raspberries if I had to. They are so darn expensive around here ~ fresh ~ that I look for recipes that only use a small amount. This recipe only uses a cup and you can really taste the raspberry flavor.

This recipe makes a lot more streusel than you need for this recipe. I make it as the recipe says, use what I want on my muffins, then freeze the rest. I’ll have streusel ready the next time I want it. You can also cut it way down if you don’t want the extras.

Raspberry Muffins

1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 tsp cinnamon

1 1/2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or drained frozen raspberries

For the streusel, combine ingredients and combine with a fork or your fingertips. Set aside.

Preheat oven to 400º.

Combine the flour, baking powder, cinnamon and salt in a large bowl and mix well. Stir in both sugars. Add the milk, butter and egg and stir until all ingredients are combined.

Fold in the raspberries being careful not to break up the raspberries. I find that this is impossible to do so I just do the best I can.

Spoon into paper-lined muffin cups and sprinkle with streusel.

Bake 15 to 20 minutes or until a toothpick inserted in middle of a muffin comes out clean.

The recipe says it makes 12 muffins but I only make 10 as I fill my muffin cups to the top.

Happy Cooking!