Black Raspberry Muffins

 

Our acres have numerous berry patches, with the birds spreading them to even more areas each summer.  The first we enjoy are the black raspberries in mid to late June.  So in honor of the upcoming berry picking I thought I would share a yummy muffin recipe for your breakfast and snacking pleasure.

Black Raspberry Muffins

2 large eggs

1/2 c vegetable oil

3/4 c sugar

3/4 c buttermilk

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c flour

1 and 1/2 c black raspberries

Streusel Topping

1/4 c flour

2 Tbsp sugar

1 Tbsp butter

Preheat oven to 375 and butter a muffin tin or use liners.  Prepare streusel topping. Combine ingredients until crumbly and set aside.

In a large mixing bowl whisk together eggs, oil, sugar, buttermilk and extract.  Whisk in baking powder, soda and salt.  Fold in flour. When flour is well incorporated then fold in berries.

Fill muffin cups 3/4 full and add streusel topping.  Bake in preheated oven for 25-27 minutes.  Cool slightly before removing from pan.

Hope you enjoy these with your morning coffee.  I know I will.

~Connie