Blackberry Raspberry Coffee Cake Muffins
These muffins are easy to prepare and offer a burst of berry flavor paired with a sweet, crumbly cake base, making them perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour Can substitute with more all-purpose flour or almond flour for gluten-free.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup yogurt or sour cream Applesauce can be used as a substitute.
Berry Ingredients
- 1 cup blackberries Fresh or thawed frozen.
- 1 cup raspberries Fresh or thawed frozen.
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup oats
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons raspberry puree
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, and mix in vanilla.
- Stir in the yogurt or sour cream until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blackberries and raspberries.
Streusel Preparation
- In another bowl, mix brown sugar, oats, and cinnamon for the streusel.
Baking
- Fill muffin cups and sprinkle the streusel mixture on top.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- For the glaze, mix powdered sugar with raspberry puree and drizzle over cooled muffins.
Notes
Tips: Check muffins for doneness starting at 18 minutes. If tops are brown but insides are wet, lower oven temperature and bake longer. Store in an airtight container for up to 3 days or freeze for up to 3 months. To reheat, thaw or microwave for 15-20 seconds.