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Triple Berry Buttermilk Muffins with Brown Sugar Streusel

Crunchy buttery cinnamon streusel really elevates these soft, fluffy muffins bursting with juicy berries. This was not a planned muffin date, I knew I needed to use up some berries I had, either use them or freeze them. I find that frozen berries doesn’t work as well. They will taste fine, but they sometimes don’t distribute evenly in the batter.

I also highly recommend using buttermillk, instead of regular milk. Cream would work, but something about the buttermilk makes them rise better.

Preheat oven to 400F


12 regular sized muffin tin, lined with tall muffin liners


2 cups flour

1 TB baking powder

1/2 tsp salt

Mix above together in a large bowl

2 eggs

2/3 cup white sugar

1 cup buttermilk or cream

1 tsp vanilla

1/2 cup butter melted and room temperature

Mix above together

Pour in egg mixture to flour mixture.

1 1/2 cups fresh berries (I did blueberries, raspberries, blackberries)

Fold in berries and fill evenly the muffin tins.

Streusel topping

Mix 1/2 cup melted salted butter with 1 cup flour, 2/3 cup brown sugar and 1 tsp cinnamon

Add streusel on top of uncooked muffins.

Bake muffins for 17 min at 400F, then turn oven down to 350 and bake another 5-8min more or until knife comes out just clean.

Let me know if you bake them and feel free to tag me on Instagram on @wherelizis


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