I love berry season! Check out this Berry Crumb Muffin recipe. It’s a delicious way to use all of those amazing, delicious sweet strawberries and blueberries that are available right now at supermarkets, farmers markets and local farms. We are really enjoying all of the flavors that summer season finally brings to the northeast.
Berry-licious Crumb Muffin Recipe by Jodie Fitz
4 oz, cinnamon applesauce
1 teaspoon vanilla extract
¾ cup organic raw cane sugar
1/3 cup milk
1 ¾ cups all-purpose unbleached flour
1 tablespoon baking powder
½ teaspoon sea salt
1 cup strawberries, sliced and diced
1 cup blueberries
4 tablespoons butter, room temperature
½ cup brown sugar
1/3 cup all-purpose unbleached flour
Preheat the oven to 400 degrees.
Rinse the berries. Hull and dice the strawberries. Set the berries aside.
Using an electric mixer, mix the applesauce, eggs, vanilla, sugar and milk together well. Add in the flour, baking powder and salt together. Mix well.
Fold the berries into the mixture with a spatula.
Place cupcake liners into a muffin pan and evenly distribute the batter to make 12 muffins.
Using a pastry cutter, fork and/or knife, cut the butter, brown sugar and 1/3 cup of flour together to make a crumb topping. Evenly distribute the topping on top of the muffins before baking.
Bake the muffins for 20-25 minutes.
This recipe makes 12 muffins.
Lessons for children:
- List Making
- Grocery Shopping
- Fruit prep
- Measuring ingredients
- Mixing Safety
- Baking Safety
Love muffins? Enjoy baking? Check out one of our other family favorites; Peanut Butter Banana Muffins = YUM, YUM, YUM!
These are often a regular at our counters because they are PERFECT for using up those ripe bananas. I love having muffins at the counters = easy breakfast grab and go!
Grab the recipe by clicking HERE.