Haskap Berry Streusel Muffins

These muffins are pure nostalgia in a mouthful to me. This is a slightly adapted version of a recipe my mother used to make when I was a child; the days when she made her Blueberry loaf were always a highlight. I used haskap berries in this iteration as I really like the tartness they bring to the muffins, but they can be hard to find. Blueberries would be the obvious substitution, but these are quite adaptable and would work well with other fruits, such as raspberries. Because these muffins are so moist, if they are kept in an airtight container the streusel can soften a bit. If that happens, pop them back in the oven for a couple of minutes to crisp them back up.

For 6-8 muffins

For the Streusel Topping
34g // 1/4 cup flour
25g //2 tbsp white sugar
28g // 2 tbsp light brown sugar
29g // 2 tbsp butter — room temperature

For the Muffins
136g // 1 cup flour
4g // 1 tsp baking powder
2g // 1/4 tsp salt
100g // 1/2 cup light brown sugar
57g // 1/4 cup butter — room temperature
1 large egg, room temperature
5ml // 1 tsp vanilla
83ml // 1/3 cup milk
6g // 1 tbsp lemon zest (approx. 1 lemon)
142g // 3/4 cup haskap berries (or blueberries! Both fresh and frozen work)

Preheat oven to 350ºf (180°c). Line a muffin tin with 8 liners.

To make the streusel, combine flour and sugars in a food processor. Cut in butter until it resembles fine crumbs. Set aside

In a medium bowl, sift together flour, baking powder, and salt.

In a stand mixer, using the paddle attachment, beat sugar and butter until light and fluffy (alternatively, you can use a hand mixer and a large bowl.) Beat in egg and vanilla. Once the mixture is uniform, turn off the mixer and fold in half the flour mixture, then half the milk. Repeat. Stir in the lemon zest, then gently fold in 1/3 of the berries into the batter.

Spoon the mix into the lined muffin tin, I like to use an ice cream scoop to measure equal-sized muffins. Sprinkle remaining berries on top, followed by a spoonful of the streusel.

Bake for 22 minutes or until done.

Cool for 10 minutes, then remove from pan and let cool on a wire rack.