In honor of the fourth, and summer in general, I made blueberry and strawberry crumble muffins! I had to substitute skim milk with lemon for the buttermilk in the original recipe, but the end result was still great. I think the key element is the lemon juice and lemon zest because it enhances the berries’ flavor and freshness.
Berry Crumble Muffins (makes 12)
3/4 cup flour
1/4 teaspoon / pinch of salt
2 tablespoons white sugar
2 tablespoons brown sugar
4 tablespoons salted melted butter
Combine all the ingredients together in a small bowl with a fork until a crumb forms.
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon/ pinch of salt
2 large eggs
2 teaspoons lemon juice
1/2 cup skim milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup salted melted butter
1- 1 1/4 cup strawberries and blueberries (the strawberries should be hulled and quartered)
1/2 cup brown sugar
1/2 cup white sugar
Pre-heat the oven to 400 degrees. Line a muffin tin.
Combine milk and lemon juice, let stand for at least 5 minutes.
Whisk flour, baking powder, baking soda, and salt together in a medium sized bowl.
Beat eggs in a large bowl. Add the milk and lemon mixture. Add in the sugars and mix until combined. Add vanilla and lemon zest. Mix in the butter.
Slowly add the dry ingredients. Stir in the berries.
Scoop batter into muffin tin. Sprinkle the crumble mixture on top.
Bake for 20-25 minutes.