Weekdays are usually so busy for most of us that there is little time to slow down and spend a relaxing 30 minutes baking. That’s what required to whip together these made from scratch field berry streusel muffins. I grew up on freshly baked muffins. You probably did too if you had a mom who loved to bake. She would always be tucking a carefully wrapped sweet treat into our lunch boxes and popping something into my ice skating bag to fuel me during my lesson. Field berry streusel was my all time favourite. They will become yours too.
These cake-like muffins are packed with frozen berries and topped with a crunchy buttery oatmeal topping. They are light and fluffy and have a slight hint of lemon. They remind me of a healthy cupcake without the need for icing. You can also use the topping on a pie to add sweetness and a crumbly texture.
- Field Berries are a combination of blueberries, blackberries, strawberries, and raspberries. When using strawberries for muffins, I cut them into slices before adding to the batter as they are sometimes too big for a small muffin tin.
- Don’t thaw your fruit prior to adding to the batter otherwise, they will bleed and turn your muffin greenish in colour.
- When adding the streusel, gently press down the mixture over the tops. This helps it absorb into the batter.
- Do you need to use a paper liner? Not if your tin is non-stick and you grease it prior to adding the batter.
- Store muffins in an airtight container at room temperature for 3 days.
Muffins can be frozen, then quickly thawed in a microwave or left to thaw at room temperature for several hours.
Field Berry Streusel Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon fresh lemon juice
- zest of one lemon
- 2 cups frozen field berries
Oatmeal Streusel Topping
- 1 tablespoon granulated sugar
- 1/3 cup old-fashion oats
- 3 tablespoons all purpose flour
- 1/4 cup unsalted butter, softened
Preheat oven to 400℉. Position oven rack to central position
- Line a 12-cup muffin tin with paper liners, or coat the cups generously with butter.
- Sift flour, baking powder, and salt into a medium mixing bowl. Whisk in sugar.
- In another large bowl, whisk eggs with milk and melted butter, lemon juice and lemon zest. Fold wet liquid into the dry ingredient bowl. Add the berries and mix just to combine. There will be some dry lumps showing but that’s perfectly fine.
- Spoon batter into prepared pan, filling more than halfway up. You can add a few additional fruits on top if desired. Sprinkle oatmeal topping generously over muffins and gently press down to stick better. Bake for 15 to 18 minutes or until the tops are lightly golden. Let muffins cool in pan for 5 minutes before removing to a wire rack.
Oatmeal Streusel Topping
- Mix ingredients together in a small bowl until large clusters form. Set aside until ready to use.