Blueberry-Raspberry Muffins

by Melissa on August 4, 2009

Another berry recipe! My friend, Melissa, first made these muffins and they were so good, I had to make them myself! I adapted the original recipe by adding some vanilla and increasing the amount of berries and they were truly delicious. They are moist and flavorful from the berries, and the crumb topping makes them extra sweet. I don’t even really like blueberries and I could have eaten the entire batch! These are a perfect breakfast treat or addition to a weekend brunch.


 Blueberry Raspberry Muffins

  • Muffins
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk or buttermilk
  • 1 teaspoon vanilla
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • Crumb Topping
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup, add vanilla. Mix the liquid with flour mixture until just combined. Gently fold in berries. Divide the batter among 12 muffin cups (a large cookie scoop is the perfect size).

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of the muffins comes out clean.


Source: Adapted from

You may also like:

Like this post? Share with your friends!