You might remember my year of being obsessed with muffins and I made some insanely good flavour combos like my peaches and cream muffins, the ultimate chocolate muffins, the classic blueberry and lemon. But somehow for the last year I completely forgot about them until this summer when I made this triple berry muffin that made me question why I ever stopped!
These are packed with raspbrries, blackberries, and blueberries. The cake sponge is soft and delicate with a crispy streusel top!
Yield: 12 Muffins
INGREDIENTS:
STREUSEL-
- 100g Plain/AP Flour
- 100g Granulated or Caster Sugar
- Pinch of Salt
- 40g Unsalted Butter, cold
BATTER-
- 300g Caster Sugar
- 1 Lemon
- 2 Large Egg, room temperature
- 170ml Milk (or any milk alternative [I love it with oat or soy milk])
- 160ml Vegetable Oil
- 2tsp Vanilla Extract
- 380g Plain/AP Flour
- 3tsp Baking Powder
- 1tsp Salt
- 400g Fresh Berries (200g Blueberries, 100g Raspberries, 100g Blackberries)
STEPS:
STREUSEL-
- Combine flour, sugar, and salt in a shallow bowl.
- Cut the cold butter into cubes and rub it into the dry mix until it turns into a crumb/sandy texture.
- Place it into the fridge to keep cold
PREP-
- Line a cupcake/muffin tray with 12 muffin liners.
- Preheat the oven to 190°C.
BATTER & MUFFIN-
- Add sugar and the zest of the whole lemon into a large bowl, rub the mixture with your fingers to release the lemon zest oils
- Add 1/2 the lemon’s worth of juice into the milk and let is curdle
- To the sugar and lemon zest mixture, add egg, oil, milk mixture, and vanilla extract. Whisk until smooth
- Add flour, baking powder, and salt. Whisk until just combined
- Fold in all of the berries
- Scoop the muffin batter into the lined muffin/cupcake tray. Aim to fill each liner 2/3 – 3/4 of the way full
- Add a layer of the cold streusel to the top of the batter and gently press so they adhere to the muffins
- Pop them into the preheated oven and bake at 190°C for 20-25min. When they are done, the tops should be golden and a toothpick should come out clean
- Leave the muffins to cool on a wire rack and enjoy!
SUBSTITUTING THE BERRIES
I have chosen to use raspberries, blackberries, and blueberries because they are 3 of my favourite berries but you can easily substitute them with other types of berries! I usually like to make sure I am using at least 400g of berries for this recipe, so if you go a little over, that is ok. If you are using larger berries, just make sure to slice them into smaller chunks so all the fruit are relatively the same size.
