Streusel Muffins

Tender buttermilk muffins bursting with blueberries and raspberries under a cinnamon crumb, made with no added sugar. Chew Richberry first and the berries taste sweet.

Total time: 45 min
Servings: 24
Difficulty: Easy

Ingredients

Muffins

3 ½ cups all-purpose flour
4 ½ tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups buttermilk
1 stick (8 tbsp) unsalted butter, melted
zest of 1 lemon
2 large eggs
2 cups mixed berries (such as 1 cup blueberries and 1 cup raspberries)

Streusel

¾ cup all-purpose flour
1 tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, cut into small cubes

Directions

Preheat oven to 375°F (190°C).
Line two muffin pans with baking cups.
Make the batter.
Whisk the flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk the buttermilk, melted butter, lemon zest and eggs, then stir into the flour mixture until just combined. Fold in the berries.
Fill the cups.
Divide the batter evenly between the muffin cups; a standard ice cream scoop works well.
Make the streusel.
Combine the streusel ingredients in a food processor or with a pastry cutter until crumbly. Press the crumbs into larger clumps with your fingers and scatter over the muffins.
Bake.
Bake for about 20 minutes, until golden brown and a toothpick comes out clean. Best enjoyed straight away.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 cups sugar = 1,546 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.