0 Picture
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 eggs, room temperature
- 1 tablespoon lemon zest, finely minced
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 cup raspberries, rinsed first (or 1cup blueberries)
- Streusel Topping
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup oats
- 1/4 cup unsalted butter, melted
Details
Servings 12
Preparation
Step 1
1. Pre-heat oven to 375 F. grease or spray a 12 inch muffin tray.
2. Whisk and set aside first 4 ingredients.
3. Whisk and set aside next 5 ingredients. CAREFULLY fold Wet into Dry Mix until barely visible; Fold in Coated Blueberries. DO NOT OVER MIX! Fill cups using ice cream scoop. Use a heaping 1/2 cup batter (about 2 scoops) each. You want the batter mounded above the pan. Stagger muffins so tops don't bake together.
4. Combine topping ingredients with fingers until crumbly. Put streusel topping on before baking. Gently press chunks onto tops.
5. Bake 20-25 minutes in center of oven. They're done when toothpick comes clean. Let sit for 5 minutes before removing; cool on rack UPSIDE DOWN! very important or they with collapse with the heavy tops.
Notes: used frozen mixed berries, substituted half of the sugar with Splenda, substituted half of the oil with nonfat vanilla yogurt, eggbeaters for the eggs. For streusal, used 1/3 cup brown sugar, 2 tbs butter (and did not melt, just cut in), added about 2 tbs shredded coconut. Did not use all of the streusal - had about half left over.
Review this recipe