Versatile Berry Muffin with Crumb Topping Recipe

Day 77 of 365

Raspberry season in hanging on in our part of Maine, and I have been making everything from raspberry smoothies to jam to muffins. I think my favorite are these muffins. They are beautiful and yummy, and my family and friends seem to love them. I adapted this recipe many years ago from several recipes, and I think they are just about perfect.

One of the things that is most perfect about them is that they are versatile. Right now, this recipe makes delicious raspberry muffins, but in a few weeks, I’ll make blueberry. And, after that, I’ll make apple.

These muffins are one of the many ways we eat from our farm or other local farms. And, I swear, they are so good they will make your heart smile.

Ingredients for Muffins

1 ½ cup of flour
¾ cup of sugar
½ tsp. salt
2 tsp. baking powder
¼ cup canola oil
½ teaspoon vanilla
1 egg
almost ¾ cup of milk
1 ½ cup raspberries, blueberries, apples, or other fruit you love.

Ingredients for Topping

½ cup light brown sugar
⅓ cup flour
1 ½ teaspoon cinnamon
¼ cup soft butter

Directions

In a large bowl, mix all of your dry ingredients for the muffins together. Add the wet ingredients and be careful on the milk. It really does need to be a little less than ¾ cup of milk. After you mix the wet and dry ingredients, fold in your berries. Fresh berries are best, I think, but frozen works too.

For the topping, mix the sugar, flour, and cinnamon. After you have mixed those well, add ¼ cup of the soft or melted butter. The topping should be crumbling just a bit, so if it’s too moist, you can add a dab more of brown sugar or flour.

Put into a 6-muffin or 12-muffin pan and bake for 15 to 16 minutes at 375 degrees. This could be a little longer for the larger 6-muffin pan. Test with a toothpick. If it comes out clean, they are ready.

As soon as they are cool enough to work with, remove from the muffin pan and cool on a wire rack.

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