Triple Berry Muffins Streusel

$- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup fresh blueberries - 1/2 cup diced strawberries - 1/2 cup raspberries - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 cup rolled oats - 1/4 cup cold butter, cubed - 1 teaspoon cinnamon In this recipe, we use a mix of flours. The all-purpose flour gives the muffins a light texture. The whole wheat flour adds fiber and a nutty taste. We also need sugar to sweeten our muffins. Baking powder makes them rise, while baking soda balances the flavors. Salt enhances all the tastes. For the wet part, we have melted butter. This gives a rich flavor. Buttermilk is key for moisture and a slight tang. The eggs bind everything and add fluffiness. Lastly, vanilla extract adds a nice aroma. The stars of the show are the berries. Fresh blueberries, diced strawberries, and raspberries each bring their unique taste. You can mix and match based on what you love or have on hand. Now, for the streusel! It adds a crunchy topping. We mix flour, brown sugar, oats, and cinnamon for warmth. Cold butter makes it crumbly. This topping takes the muffins to another level! First, preheat your oven to 375°F (190°C). This helps bake the muffins evenly. Next, get your muffin tin ready. You can line it with paper liners or grease it with cooking spray. This prevents the muffins from sticking. In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Whisk these together until they mix well. This step helps the muffins rise. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract. Stir until everything is fully combined. This mixture gives the muffins moisture and flavor. Pour the wet ingredients into the dry ingredients. Gently fold them together until just mixed. It’s okay if there are a few lumps; don’t overmix. Then, carefully fold in the blueberries, strawberries, and raspberries. This adds bursts of flavor. In a separate bowl, mix the flour, brown sugar, rolled oats, and cinnamon. Add the cold butter, cubed into small pieces. Use your fingers or a fork to mix until it looks crumbly. This topping adds a sweet crunch. Now, divide the muffin batter among the prepared muffin cups. Fill each cup about two-thirds full. Sprinkle the streusel topping generously over each muffin. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they’re ready! To get the best muffins, avoid overmixing the batter. This keeps them fluffy. When you mix, stop as soon as you see no dry flour. A few lumps are fine. Using room temperature ingredients is key, too. Cold eggs or buttermilk can make the batter dense. Let them sit out for a bit before mixing. You can add fun extras to your muffins. Consider mixing in nuts or shredded coconut for texture. Walnuts or pecans work great. When it comes to berries, fresh is best, but frozen works too. If you use frozen berries, toss them in flour first. This helps prevent them from sinking. Serving your muffins is just as fun as baking them. Present them warm, and they will smell amazing. A light dusting of powdered sugar on top adds charm. You can also serve them with fresh berries on the side. This makes your dish look pretty and inviting. {{image_2}} You can change the berries in your muffins. Try using seasonal fruits. Blackberries, cherries, or even peaches can work well. Mixing berries gives a fun twist. Each season offers different flavors. You can also use frozen berries. Just remember to let them thaw first. This helps keep your muffins moist. You can make these muffins healthier. Use whole grain flour instead of all-purpose flour. For lower sugar, try using honey or maple syrup. If you need gluten-free muffins, use almond flour or oat flour. You can also swap buttermilk for almond milk. These changes still taste great but are better for you. Want to spice things up? Add a pinch of nutmeg or cinnamon. These spices can bring warmth to your muffins. You can also try adding citrus zest. Lemon or orange zest brightens the flavor. A little goes a long way. These simple changes make your muffins special and unique. To keep your triple berry muffins fresh, store them in a cool place. Place them in an airtight container. This helps keep the moisture in and prevents them from drying out. If you leave them at room temperature, they stay good for up to three days. If you want to enjoy them longer, consider freezing. Freezing your muffins is easy. First, let them cool completely. Then, wrap each muffin in plastic wrap. After that, put them in a freezer bag. You can store them in the freezer for up to three months. When you’re ready to eat one, just take it out and let it thaw at room temperature. For a warm treat, microwave for about 20 seconds. Using the right container makes a big difference. I recommend airtight containers, as they keep air out. You can also use a resealable plastic bag if you don't have a container. Just make sure to squeeze out as much air as possible before sealing. This keeps your muffins fresh and tasty for longer. Yes, you can use frozen berries. Just keep a few things in mind. First, do not thaw them before adding to the batter. This helps keep the muffins from turning too wet. Second, add a little extra flour to soak up some moisture. This will help keep the texture right. To make dairy-free muffins, swap buttermilk with almond milk or oat milk. You can also use coconut oil instead of butter. Both changes work well and keep the muffins tasty and moist. These muffins last about three days at room temperature. If you store them in the fridge, they can last up to a week. Make sure to keep them in an airtight container to keep them fresh. Yes, you can make mini muffins! Just reduce the baking time. Bake them for about 12-15 minutes. Keep an eye on them to avoid overbaking. Use a toothpick to check for doneness. The best way is to use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter on it, give them a few more minutes. In this blog post, we explored how to make tasty triple berry muffins. You learned about key ingredients, like flours, berries, and streusel topping. I shared step-by-step instructions for mixing, baking, and enjoying your muffins. Remember, avoid overmixing for fluffiness, and feel free to try different berry combinations. Baking these muffins is simple and fun. Enjoy the process, and savor the results!$

Indulge in the deliciousness of Triple Berry Muffins Streusel! This easy recipe combines fresh blueberries, strawberries, and raspberries, topped with a crumbly streusel for the perfect breakfast treat. Ready in just 35 minutes, these muffins are soft, flavorful, and a delightful way to start your day. Click through to discover the full recipe and impress your family and friends with these tasty bites!

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Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1/2 cup fresh blueberries

1/2 cup diced strawberries

1/2 cup raspberries

Streusel Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup rolled oats

1/4 cup cold butter, cubed

1 teaspoon cinnamon

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.

In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few lumps are okay.

Carefully fold in the blueberries, strawberries, and raspberries until evenly distributed throughout the batter.

In a separate bowl, prepare the streusel topping by mixing the flour, brown sugar, rolled oats, cinnamon, and cubed cold butter. Use your fingers or a fork to combine until the mixture resembles coarse crumbs.

Divide the muffin batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping generously over each muffin.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins

- Presentation Tips: Serve warm with a dusting of powdered sugar on top and a side of fresh berries for garnish.