17 Sep 2012

Recipe: My FAVOURITE Berry Muffins! (Dare I say best?)

Author: DaisyChubb | Filed under: Recipes

I haven’t posted a real recipe in a loooong time! Sorry friends!

If I ever get this second job I’m pining for I’ll have even less time haha, so I’ll have to step it up! These muffins, though. Wow. These muffins: make it all worth it.

The first time I made them it was with blueberries only, but this time I had lots of raspberries to use us as well. I prefer to throw in frozen fruits (I bought them fresh and froze them myself) because the colour doesn’t “bleed” into the muffin – and they are very juicy, plump and moist in the finished product!


The part that takes these muffins and makes them into my 100% faves is the crumble topping. Man, put a crumble topping on anything and I swoon! I guess it makes them into semi-coffee-cake type muffins – but the flavour doesn’t overwhelm. It just adds a sweet and crumbly awesomeness, that’s all! 😉

The Best Ever Berry Muffins

Adapted from AllRecipe’s To Die For Blueberry Muffins


1 1/2 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
2 tsp baking powder
1/3 vegetable oil (I used extra virgin olive oil for a treat)
1 egg (room temp)
1/3 cup buttermilk (You can use regular milk, but I prefer buttermilk! Try it!)
1 cup berries of your choice (You can use fresh, but like I said above – I prefer to buy fresh and freeze before I use them in muffins)

1/2 cup brown sugar
1/4 cup flour
1/4 cup quick oats
1/4 tsp cinnamon
1/4 cup softened butter

Preheat oven to 400 degrees F.

Grease muffin pan or use liners! I used liners for the mini muffin tin and just greased the large one.

Combine flour, sugars, salt and baking powder in a large bowl. Make a well in the centre. In a large measuring cup or small bowl, beat egg. Add oil and milk, stir and pour into the well. Mix everything until just combined (do NOT overmix!). Fold in berries and fill muffin tin almost to the top.

In a small bowl, combine brown sugar, floud, oats, cinnamon and butter. Mix together with a fork to create your crumb topping. Sprinkle topping over muffins and bake for 20-25 minutes until top is golden brown and a toothpick or butterknife inserted in the middle comes out clean.

The muffins may look unassuming, but you will be hooked after the first bite!



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