These Mixed Berry Streusel Muffins are delicious and easy to make. Soft, sweet muffins are peppered with bursts of fresh fruit and topped with a crunchy oat mixture to make the perfect muffin!
Hiya guys, hope you are doing OK. I have one seriously delicious recipe for you today: Mixed Berry Streusel Muffins… Because we all need streusel topped muffins in our lives right now! And the best part about these muffins is how portable they are! They make the perfect travel companions.
Hop on the train in the morning, en route to your destination and have one or two polished off by the time you make it to your first stop. Once you’ve arrived, you may want to step out for a bit, but you probably wonder where to store your luggage. Use a storage facility such as Kings Cross luggage storage to keep your luggage safe and secure until you are ready to go again. This way, you get to explore everything on your route instead of only what’s at the end of it. And remember to grab a few more Mixed Berry Streusel Muffins before you begin sightseeing.
Berry season is finally upon us and I’m so excited, it’s my favourite time of year, especially when Mixed Berry Streusel Muffins are the result! These muffins are incredible. Soft, sweet and filled with juicy bursts of fresh fruit.
To really ramp them up I added a buttery, crunchy oat mixture on top of the muffin batter. My husband came down as these were baking and he was like “what deliciousness are you making me because something smells amazing?!”
As soon as I took the tray of Mixed Berry Streusel Muffins out of the oven, my husband and I were ready with plates to dig right in.
I cannot tell you how amazing these muffins are. They are pure heaven, with a freshness from the fruit that you can’t beat. Soft, baked fruit is just insanely delicious, the flavour intensifies and they soften and explode into flavour when you bite them.
You can make these muffins without the streusel topping, however, if I ever have the opportunity to add a streusel topping to something, I’m doing it because I love crunchy, buttery oats!
I used the same streusel recipe I developed years ago, it turns out perfectly every time. It has the perfect ratio of butter to oats with the added flavour that light brown sugar brings. It’s a very simple recipe, but it always tastes incredible.
Let’s talk about how to make these Mixed Berry Streusel Muffins…
You only need a couple of bowls and a wooden spoon to make this recipe. Muffins are always best when they’re not overly mixed or beaten, so I make mine by hand.
To start with, I melted some butter and left it to cool while I made the streusel topping. I placed oats, flour, sugar, vanilla and butter into a small bowl. Then rubbed it together until I had lumps of buttery oats. Then it was time to start the muffins.
I mixed up the eggs, sugar and vanilla. Then I gradually poured in the melted butter and mixed as I went.
Next I added the dry ingredients; flour, baking powder, bicarbonate of soda and salt. I added all of the fresh fruit and then started to bring the mixture together. Milk is the final ingredient, once I added that I mixed until there were no lumps of flour. I like to have some of the fruit broken up, so I mix a bit harder. I love the contrast between larger chunks of berries and smaller ones. It’s totally up to you how you mix the berries.
If you want all the berries whole, add the milk first, mix the batter and then gently fold the berries in. If you want small and large chunks, add the milk last and mix. I just love the swirls of berries and the colour it adds. Plus it means you get some form of berry in every bite!
Mixed Berry Streusel Muffins
- For the streusel topping:
- 1/2 stick (56g) unsalted butter, cold and cubed
- 1 cup (80g) rolled oats
- 3 tbsp light brown sugar
- 1/4 cup (35g) plain/all-purpose flour
- 1/2 tsp vanilla extract
- For the muffins:
- 1 stick (113g) unsalted butter, melted and cooled slightly
- 1/2 cup (100) light brown sugar
- 1/2 cup (100g) caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (350g) plain/all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (125g) fresh raspberries
- 1 cup (150g) fresh blackberries
- 1 cup (150g) diced fresh strawberries
- 1/2 cup (120ml) milk
- Preheat the oven to 180C/350F and line a 12 hole muffin tin with liners. I start by melting my butter in a shallow, heat proof bowl, and then leaving it to cool while I make the streusel topping.
- To make the streusel topping, place the butter, oats, sugar, flour and vanilla into a small bowl and rub between you fingers until the mixture comes together into large lumps. Crumble the mixture into a mix of larger lumps and smaller lumps, then leave to one side.
- To make the muffins: place the sugars, eggs and vanilla extract into a large bowl and mix until well combined and smooth. Gradually pour in the melted butter while stirring continuously.
- Add in the flour, baking powder, bicarbonate of soda and salt. There are two ways you can do this next bit, depending on whether you want some large and small lumps of fruit, or if you want all the fruit to stay whole.
- To keep the fruit whole, add in the milk first and mix until the batter is smooth and there are no lumps of flour. Then add in the fruit and gently fold in until evenly dispersed.
- To have some large and some small lumps of fruit: add in the fruit on top of the flour and mix until it starts to come together, then add the milk and continue to mix until everything comes together and there are no lumps of flour.
- Divide the batter between your muffin liners, I used a 1.5tbsp cookie scoop and placed 3tbsp of batter into each liner. Crumble around 1 heaping teaspoon of the streusel mixture on top of each muffin and very gently press into the batter.
- Place the muffins into the oven for 20-25 minutes, until risen, golden and an inserted skewer into the centre comes out with no batter on. You may see a little liquid from the berries on there.
- Leave to cool in the pan for at least 15 minutes before digging in. These muffins are great warm and fresh from the oven or at room temperature. Once the muffins are cool, you can store them for 6 days in an airtight container in the fridge, or 4 days at room temperature. Best served warm or at room temp.
- You can also make a quick glaze if you want; sift 1/2 cup (60g) icing/powdered sugar into a small bowl and add around 1/2tbsp-1tbsp of water. Mix until smooth and thick. You want it to ribbon back into the bowl when you take the spoon out. Drizzle glaze over each muffin with a small spoon.