SRC – Blueberry Raspberry Streusel Muffins from Pale Yellow

It’s time for another Secret Recipe Club reveal!  This month, I was assigned Pale Yellow – written by a science teacher (informal science educator/curriculum specialist?) and avid baker with two adorable turtles.

She has a TON of great dessert recipes – Brown Butter Biscoff Rice Krispie Treats, Brown Butter Banana Bourbon and Bacon Cupcakes with Peanut Butter Frosting (someone call Elvis), and Tres Leches Cupcakes with Dulce de Leche Buttercream.  She also has some yummy looking boozy recipes – Banana Leche y Cafe con Chocolate y Rum, Boozy Nutella Milkshake, Painkiller Cocktail, and Vanilla Pudding Shots.  There are also some tasty sounding savory baked goods – Roasted Strawberry Blue Cheese and Walnut Biscuits, and Caramelized Onion Bacon and Smoked Gouda Biscuits.

I ended up settling on these Blueberry Rhubarb Streusel Muffins, except that my store didn’t have any rhubarb (not even frozen!) so I used raspberries instead.  I thought the color and tartness would be similar to rhubarb.  They came out great!  Tender and sweet, but with a little tang.

Blueberry Raspberry Streusel Muffins
adapted from Pale Yellow
makes 14 muffins

For the topping –
4 tbsp brown sugar
1 tbsp flour
2 tsp oil (I use extra light olive oil)
1/2 tsp cinnamon

For the muffins –
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
2 tsp vanilla
1/2 cup buttermilk
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups blueberries
1/2 cup raspberries

Preheat the oven to 350 deg F and line 2 muffin tins with 14 liners.

Make the streusel topping by mixing all the ingredients together in a small bowl, set aside.

Combine the flour, salt, and baking powder in a separate bowl.

Beat the butter and sugar together in a mixer until light and creamy. Mix in the eggs, vanilla and buttermilk.

Add the flour mixture and mix until just combined. Gently fold in the fruit.

Use a standard size ice cream scoop to portion the batter evenly among the muffin tins.

Spread the streusel on evenly over all the muffins and press down lightly.

Bake for 20-25 minutes or until tops begin to brown and a toothpick inserted comes out clean.

Let cool completely before storing in an airtight container.

One Year Ago – No-bake Vegan Date and Nut Bars
Two Years Ago – Pea and Ricotta Tart
Three Years Ago – Moroccan Meat Pies and Afghan Pumpkin
Four Years Ago – Creamy Chicken and Pasta
Five Years Ago – Shrimp, Leek, and Spinach Pasta