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Photo for - Bumbleberry Muffins

Bumbleberry Muffins

Whether you decide to eat these for breakfast or a snack, you can’t deny the sweet berry taste.

  • Yields: 12 to 16 large muffins.
  • Preparation: 62 minutes

Ingredients

Streusel Topping

  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • 2 tbsp (30mL) all purpose flour
  • 1/2 cup (125mL) brown sugar, firmly packed
  • 3/4 cup (175mL) pecans, finely chopped
  • 1/4 tsp (1mL) cinnamon
  • 1 tsp (5mL) pure vanilla extract
  • 2 1/3 cups (575mL) brown sugar

Muffins

  • 1 cup (250mL) GAY LEA - Unsalted Butter, melted
  • 2 1/2 tsp (12mL) pure vanilla extract
  • 2 eggs
  • 1 tsp (5mL) lemon juice
  • 4 1/2 - 5 cups (1250mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 1 tsp (5mL) baking soda
  • 4 tsp (20 mL) baking powder
  • 1/4 tsp (1mL) cinnamon
  • 1/4 tsp (1mL) cloves
  • 1 1/2 cups (375mL) buttermilk or milk
  • 3 cups (750mL) semi-frozen berries, any combination of blueberries, raspberries, blackberries, strawberries, and coarsely ground cranberries

Instructions

Muffins
  1. Preheat oven to 425°F (220°F). Arrange oven rack in highest position or in the upper third of the oven.
  2. Spray 12 to 16 large muffin cups with non-stick cooking spray and line with paper muffin liners. Line baking sheet with parchment paper and put muffin tins on it.
Streusel Topping
  1. In medium bowl or food processor, blend butter, flour, pecans, brown sugar, cinnamon and vanilla and pulse to make a coarse topping. Set aside.
  2. In large bowl, blend sugar with melted butter. Briskly whisk in eggs and vanilla. Fold in 4 cups flour, salt, baking soda, baking powder, cinnamon and cloves. Blend somewhat before adding buttermilk. Batter should be quite thick; if not, add more flour. When you add frozen fruit, batter will firm up, so wait to see if you need more flour, then add in a tablespoon at a time. Gently fold in berries, trying not to break them apart.
  3. Using a large ice cream scoop, fill prepared muffin cups as much as you can. If batter runs easily out of scoop, add more flour. Sprinkle tops of muffins with equal amounts of streusel topping. If some falls off, just gently put it back on.
  4. Bake 20 minutes at 425°F (220°C), then reduce to 375°F (190°C) for about 12 more minutes, until muffin tops spring back when gently touched and muffins are golden brown. Dust with confectioners’ sugar.
Photo of - Bumbleberry Muffins

Ingredients

Streusel Topping

  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • 2 tbsp (30mL) all purpose flour
  • 1/2 cup (125mL) brown sugar, firmly packed
  • 3/4 cup (175mL) pecans, finely chopped
  • 1/4 tsp (1mL) cinnamon
  • 1 tsp (5mL) pure vanilla extract
  • 2 1/3 cups (575mL) brown sugar

Muffins

  • 1 cup (250mL) GAY LEA - Unsalted Butter, melted
  • 2 1/2 tsp (12mL) pure vanilla extract
  • 2 eggs
  • 1 tsp (5mL) lemon juice
  • 4 1/2 - 5 cups (1250mL) all purpose flour
  • 1/2 tsp (2mL) salt
  • 1 tsp (5mL) baking soda
  • 4 tsp (20 mL) baking powder
  • 1/4 tsp (1mL) cinnamon
  • 1/4 tsp (1mL) cloves
  • 1 1/2 cups (375mL) buttermilk or milk
  • 3 cups (750mL) semi-frozen berries, any combination of blueberries, raspberries, blackberries, strawberries, and coarsely ground cranberries