Fresh or frozen berries can be used to make these eye-catching muffins. There are three steps to making these, all of them easy.
The brightness of the berries mean these look as tasty as they, well, taste.
They say that necessity is the mother of invention. In the case of these Berry Streusel Muffins, it was both the mother and the mother-in-law. Phil’s mum managed to leave a couple of bags of frozen fruit in the freezer after her last visit. I was wondering what I could possibly use them for, when my mum casually mentioned that she needed cakes for the church summer fete. Cakes, and lots of them.
I think everyone who bakes has at least one beloved cake, bar or biscuit can they can produce with a moment’s notice. Sadly for me, my standby choices of Lemon Drizzle and fresh Scones are also my mother’s favourites, so I couldn’t rely on these. Well, I made a Lemon Drizzle, because these will always sell, along with a Lemon and Elderflower cake (making good use of the Lemon and Elderflower Syrup I made earlier this summer.)
I’ve already shared my Rhubarb Crumble Cake with you. These use the same crumble topping, but their individual portion size makes them popular with people looking for something to eat straight away, or who don’t have a family at home to help them eat an entire large cake.
4 oz / 110g caster sugar
4 oz / 110g unsalted butter
1 tsp vanilla essence
2 large eggs
6 oz /170g self-raising flour
3 tbsp buttermilk
10 oz / 280g mixed summer berries, fresh or frozen
1 oz / 30g caster sugar (or more to taste)
2 oz / 60g plain flour
1 oz / 30g butter
½ oz / 15g caster sugar
Pre-heat the oven to 180°C/350°F. Line a 12 hole muffin tin with muffin cases.
Prepare the berries and the streusel mix first so that you have everything to hand when it’s time to assemble your muffins.
Rinse the berries if using fresh. Place in a large saucepan with the sugar and cook over a low heat until the berries have released their juice and begun to break down, stirring frequently with a wooden spoon. Use the back of the spoon to break up any larger berries that are still intact. Remove from the heat and set to one side to cool slightly.
Next up, the streusel topping. Using your fingertips, rub the fat into the flour until it looks a bit like breadcrumbs. Stir in the sugar.
For the cake, cream together the butter and sugar until light and fluffy. This can be done using a stand mixer or hand whisk, but don’t worry if you have neither; this batch is small enough to be mixed by hand, using a clean wooden spoon. Add the vanilla, and then your eggs one at a time. Don’t worry if the mixture looks a little curdled at this point, I promise it will all come together!
Sift in the flour and stir in until just incorporated. Add the buttermilk and beat until smooth.
Spoon equal amounts into your muffin cases. I find that using an ice cream scoop with a release does this neatly, but also gives you a perfect measure for each cake. Spoon your berry mixture over the top of each muffin – there’s no need to be especially neat here as the cake mix with push up through a lot of the fruit as they bake and rise, however you will want about a dessert spoon of berry mix for each muffin.
Sprinkle over the streusel mix. These will need to bake for about 35 minutes until the cakes have risen and the streusel is golden. Test the cakes to make sure they’re done – insert a sharp knife or a skewer and check if it comes away clean, or simple gently press down on the surface of one of the muffins. If it springs back, it’s done.
Allow the cakes to cool in the tin for five minutes before transferring to a wire rack to continue to cool.
Once cool, store in an airtight cake tin. These can be kept at room temperature for 3-4 days, and are generally at their best on the second day.
Printable PDF: Berry Streusel Muffins