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Harper’s Berry Muffins

These muffins work well with any type of juicy berries. The muffins look very impressive if you use a jumbo muffin pan. 

makes 6 jumbo or 12-18 regular muffins

½ cup (114 g) softened butter 

1  cup (200 g) sugar, divided 

2 eggs

1 tsp vanilla extract

2 cups (300 g) flour, sifted and divided 

½ tsp (2 g) kosher salt, sifted

2 tsp (8 g) baking powder, sifted

½ cup (4 oz) milk

1 cup (100 g) blueberries

1 cup (100 g) blackberries 

Juice of half a lemon

Streusel topping:

1 tbsp (14 g) softened butter

6 tbsp (75 g) brown sugar

1 tsp (2 g) cinnamon 

Pinch of kosher salt

Preheat oven to 450 degrees. 

In a small bowl combine the berries, ¼ cup (50 g) sugar, and lemon juice. Toss the berries to cover them with sugar. Allow berries to macerate for at least 30 minutes or overnight in the refrigerator. 

In a large mixing bowl or a stand mixer fitted with a paddle attachment combine the butter and remaining ¾ cup (150 g) sugar. Mix the butter and sugar until creamed and light in color. 

Continue mixing while adding the eggs one at a time being sure to fully incorporate the first before adding the second. Add vanilla and continue mixing until incorporated. 

In a small bowl whisk together 1 1/2 cups (225 g) flour, kosher salt, and baking powder. 

Add half of the flour mixture to the sugar mixture and mix. Add half of the milk to the mixture. Repeat with remaining flour and milk until no dry lumps remain. 

Drain off any liquid from the berry mixture. Add the remaining 1/2 cup (75 g) flour to berries and toss to coat. Using a spatula, carefully fold the berries into the batter. 

In a small bowl prepare the streusel topping by combining the butter, sugar, cinnamon, and salt. 

Spoon the batter into the cups of a well-greased muffin tin, the batter should nearly touch the brim. Top each cup with streusel topping so that the cups are full. 

Bake the muffins at 450 degrees for 5 minutes, reduce the oven temperature to 375 degrees and continue baking for another 25 minutes. 

Allow the muffins cool on a wire rack for 30 minutes before removing them from the tin. 

Serve warm or store uncovered. 

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