Finally, the muffin of my dreams, SUPER moist, soft, fruity with a crumbly top!

After experimenting with tons of recipes I came up with this one. Let me tell you something I fell in love with muffins when I first went to Vancouver. In Hungary muffins weren't such a thing at that time, and still, the muffins you can buy here are mostly dry and flavorless. Or maybe I just haven't find the good spots yet, so if you know any good muffin places please let me know!

But back to Vancouver, so I am going to be honest, the one exact muffin that turned out to be my favorite is the Safeway blueberry muffin... I know it's probably not the most gourmet muffin option but guys that was my first in North America. It super moist and sweet and has a taste that I can't even describe (probably some artificial flavoring combined with lots of sugar :D but who cares!). So since 2014 my goal has been to come up with something similar.

This recipe is the closest one so far, my whole family agrees that it tastes almost identical to the Safeway ones. I did a huge research, I basically read every single muffin baking tip on all the blogs ever written. I combined the information and came up with this recipe.

So here is the deal, all the tips and tricks:

• Room temperature ingredients

• DO NOT overmix the batter

• Rotate the pan while baking

• Start baking on high temperature than turn down the heat

• Do not add the crumble before baking only around half time.

• Mixture of different fats (basically everything) butter, oil, butter milk AND even yoghurt or sour cream

• Fill the muffin cups almost completely to get those bakery style muffin tops

• Lots of berries

I guess that is all.

Pretty long list but don't worry it is actually a really simple recipe that you can make without a standing mixer and only requires basic ingredients. Also, you can add almost any kind of fruit you have on hand.

I don't want to sound bossy but you definitely should bake these muffins this weekend. They are super quick to put together, soo moist and fruity you won't regret it!

Berry Streusel Muffins

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Prep Time: 15 minutes Baking Time: 30 minutes Total Time: 45 minutes Portions: 10 large muffins

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Ingredients:

For the batter:

• 2 and 1/4 cups (320g) all-purpose flour

• 1/2 cup (110g) brown sugar

• 3/4 cup (150g) granulated sugar

• the zest of one lemon

• 1/2 tablespoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup (60g) oil

• 1/2 cup (110g) melted butter

• 2 eggs

• 1/2 cup (115g) buttermilk

• 1 cup (250g) yogurt (or sour cream)

• 2 teaspoon vanilla extract

• 1 and 1/2 to 2 cups berries (+ 1 tablespoon flour)

For the streusel:

• 1/4 cup (55g) butter (room temperature)

• 1/2 cup all-purpose flour

• 1/2 cup granulated sugar

Directions:

1. Make the streusel: in a bowl mix the sugar and flour, then add the butter in small cubes. With a fork mix it until you get crumbs and there are no dry flour spots left. Set it in the fridge.

2. Preheat your oven to 400 F or 205 C. Line two baking tins with 10 muffin cups ( I cut some parchment paper into squares and used them as liners) leave one space empty between two muffin cups, so the muffins won't bake into one huge mess.

3. In a large bowl mix the flour, both sugars, lemon zest, baking powder, baking soda, salt together.

4. In a jug whisk the melted butter, oil, eggs, buttermilk, yogurt, and vanilla together.

5. Cover the berries with one tablespoon flour in a seperate bowl.

6. Pour the wet mixture to the dry one and mix them together just until there are no more dry spots left. Fold in the berries.

7. Fill the muffin cups with roughly 1/3 and 1/4 cup of the batter or until they are almost full. Bake them for 15 minutes, then turn down the heat to 350 F or 175 C.

8. Add the streusel on top of the muffins and bake for 12-15 more minutes. It is done when a fork comes out clean or the top is firm but they are still pretty moist inside. Let them cool down a bit before serving.