Very Berry Muffins

For the batter:
  • 3 c. flour
  • 1 T. baking powder
  • 5 T. unsalted butter, melted
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 c. milk
  • 2 c. fresh strawberries, chopped (you can also use fresh blueberries, raspberries, or blackberries -- or a combination of any of them)
For the topping:
  • 3 T. butter, melted
  • ¼ c. light brown sugar
  • ¼ c. oatmeal
  • ¼ c. flour

Preheat the oven to 350°F. Prepare a standard muffin tin with nonstick cooking spray or liners.

In a medium bowl, whisk together the flour and baking powder; set aside.

In a large bowl, melt the 5 tablespoons of butter. Whisk in the sugar, eggs, and vanilla until well combined. Alternate adding the flour mixture and milk, beginning and ending with the flour. Gently fold in the chopped strawberries (or other berries).

Using an ice cream scoop or large spoon, divide the batter equally among the prepared muffin cups; set aside.

In a small bowl, combine the topping ingredients with a fork until a crumbly mixture forms. Sprinkle the topping evenly over each muffin.

Bake until the muffin tops are golden and the topping is crisp, 25-30 minutes. Cool the muffins in the muffin tin for 5 minutes, then transfer them to a wire rack to cool before serving.

  • Yields: 12 servings
  • Preparation Time: 40 minutes

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