Free Monthly Recipe

Welcome to the Free Recipe of the Month! Remember the free-recipe-of-the month is free just for the month that it's featured in!  After that it's retired to the Complete Recipe Archives.


No worries – there isn’t a new, hard-to-procure berry this is a delightful jumble of berries you already know and love.  This is a statuesque muffin, replete with blackberries, raspberries, touches of cranberries and blueberries. The vanilla pecan streusel topping makes these totally irresistible. The trick here is to freeze or semi-freeze the berries on trays (unless you have them on hand, frozen) to ensure they do the batter without breaking up and discoloring the batter.


Vanilla Streusel
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 cup brown sugar, firmly packed
¾ cup pecans, finely chopped
1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract

Muffin Batter
2 1/3 cups brown sugar, firmly packed
1 cup oil
2 ½ teaspoons pure vanilla extract
2 eggs
1 teaspoon lemon juice
4 ½ - 5 cups all-purpose flour, approximately
1/2 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon cloves
1 1/2 cups buttermilk
3 cups semi-frozen berries, any combination of blueberries, raspberries, blackberries, strawberries, and coarsely ground cranberries

Preheat oven to 425 F. Arrange oven rack to highest position or position in to be in the upper third of the oven.

Spray 12 –16 large muffin cups with nonstick cooking spray and line with paper muffin liners. Line a baking sheet with parchment paper and put muffin tins on it.

For the Streusel Topping, in a medium bowl, or food processor, blend the butter and the flour, pecans, brown sugar, cinnamon and vanilla and pulse to make a coarse topping. Set aside.

In large bowl blend the sugar with the oil. Briskly whisk in the eggs and vanilla. Fold in the flour, salt, baking soda, baking powder, cinnamon anda cloves, holding back a cup of the flour, and blend somewhat before blending in the buttermilk. Batter should be quite thick; if not, add in more of the flour (but when you add in the frozen fruit, batter will firm up so wait to see if you need more flour and then add in a tablespoon at a time). Gently fold in the berries, trying not to break them apart.

Using a large ice-cream scoop, deposit batter into prepared muffin cups, loading them as much as you can. If the batter does not stay put, you need to add more flour (so, add more flour to the rest of the batter before scooping). You need almost a scoop and a half of batter. Dust tops of muffins with equal amounts of topping.

Bake 20 minutes at 425 F and then reduce temperature to 375 F and bake until muffins spring back when gently touched with fingertips about 12 more minutes and muffins are golden brown.

Dust with confectioners’ sugar

Makes 12-16 large muffins



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