Blueberry-Raspberry Muffins with Crumb Topping!
I love to bake breakfast treats for my family to enjoy- I think it's the perfect way to kick off a weekend together!  These delicious Blueberry Raspberry Muffins with Crumb Topping is a family favorite!
For the Muffins:
  • 2½ cups unbleached or all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ sticks (3/4 cup) butter
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup vanilla fat-free yogurt (you can substitute sour cream if you prefer)
  • ¼ cup of milk
  • 2 cups of frozen blueberries and raspberries, tossed in flour
For the Crumble Topping:
  • ½ cup unbleached or all-purpose flour
  • ½ cup sugar
  • ½ stick (1/4 cup) butter
  1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt.
  3. Using your electric mixer, cream the butter and sugar until light and fluffy (about 3-5 minutes). At low speed, add in the eggs (one at a time, beating until incorporated), the vanilla, yogurt, and milk. Add the dry ingredients in small batches until mixed.
  4. Measure your 2 cups of frozen blueberries and raspberries and toss them in a bit of flour. This will help to keep them separated in the batter and will prevent them from just sinking to the bottom of the muffins. Add the fruit to the muffin batter.
  5. Scoop muffin batter into the paper liners. It will be thick! Fill them to nearly the top of the liner.
  6. Prepare the topping by adding the flour, sugar, and butter to the bowl of a food processor and pulse until large crumbs form. Sprinkle over the tops of the muffins.
  7. Bake for 30 minutes until top is lightly browned and a toothpick tester comes out clean.
Recipe by MomOf6 at