Blueberry and Raspberry Muffins

These delicious blueberry and raspberry muffins are the perfect treat for any occasion. With a soft, fluffy interior bursting with juicy berries and a delightful crumble topping, they are sure to be a hit with family and friends. Simple to make and incredibly satisfying, these muffins combine the tartness of berries with the sweetness of vanilla and a hint of buttery goodness. Perfect for breakfast, a snack, or dessert, they offer a wonderful way to enjoy the flavors of summer all year round.

Servings

Total time

45 min

Ingredients

- 2 pcs egg
- 6.76 fl oz (2 dl) powdered sugar
- 13.53 fl oz (4 dl) wheat flour
- 3.53 oz (100 g) melted butter
- 3.38 fl oz (1 dl) milk
- 7.05 oz (200 g) frozen berries
- 2 tsp baking soda
- 2 tsp vanilla sugar
Crumble Topping
- 2.65 oz (75 g) roomtempered butter
- 3.38 fl oz (1 dl) oats
- 2.54 fl oz (0,75 dl) wheat flour
- 1.69 fl oz (0,5 dl) powdered sugar

Instructions

- 1
  Preheat the oven to 200°C (392°F).
- 2
  Mix the crumble topping ingredients and set aside.
- 3
  Beat the eggs and sugar until white and fluffy.
- 4
  Pour in the melted butter and milk.
- 5
  Add the remaining dry ingredients and mix.
- 6
  Finally, fold in the berries.
- 7
  Pour the batter into muffin cups.
- 8
  Sprinkle the crumble topping over the muffins.
- 9
  Bake in the middle of the oven for about 20-25 minutes.

Blueberry and Raspberry Muffins

Ingredients

Crumble Topping

Instructions

MaddesMat

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