Extra SOFT BLUEBERRY MUFFINS | Mixed Berry Crumble Muffins Recipe

I love berries and blueberry muffins are my favorite. Today I mixed fresh sweet raspberries and blueberries to make the perfectly soft moist mixed berry muffin with a golden brown crumble top. This muffin is a family favorite and is perfect for breakfast on the go. INGREDIENTS 2 cups (241 g) all purpose flour 1/4 cup (30 g) corn starch 2 tsp baking powder 1/4 tsp salt 12 oz (360 g) fresh blueberries ( I used half raspberries and half blueberries) 1 stick of melted butter (4 oz or 113 g) 1 cup of sugar (200 g) 2 large eggs 1/2 cup (4 oz or 120 mL) whole milk 4 oz (113 g) sour cream 1 1/2 tsp vanilla extract 1 Tbsp zest of lemon (optional) CRUMB TOPPING 1/3 cup (75 g) sugar 1 stick (113 g) salted butter 2/3 cup (85 g) all purpose flour - Combine flour, cornstarch, baking powder and salt, then set aside - In a separate bowl combine melted butter, eggs, sugar, milk, sour cream, vanilla extract, lemon zest and mix well -In another separate bowl for the crumble topping, combine flour, butter and sugar until it resembles a crumbly texture -Before mixing batter, be sure to add berries to dry flour mixture and coat them well. This will prevent berries from settling to the bottom of the muffin - Now mix dry and wet ingredients together -In a lined muffin pan with muffin cups, use a quarter cup measuring cup to fill each muffin cup -Now add 1 to 2 Tbsp of crumble mixture on top of each muffin -Bake in a preheated oven at 375 ºF (190 ºC) for 20 minutes -Allow baked muffins to cool for 15 minutes then serve -This recipe makes up to 18 muffins OVEN BBQ RIBS RECIPE https://youtu.be/B5wIE4zyW5k
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