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Blueberry-Raspberry Muffins with Streusel Topping

Baker by Nature
  • minutes
  • Serves

INGREDIENTS

3/4 cup

Blueberries, fresh

1 tbsp

Lemon, zest

1 tsp

Lemon peel

3/4 cup

Raspberries, fresh

2

Eggs, large

2 tsp

Baking powder

1/2 tsp

Baking soda

1/4 tsp

Cinnamon, ground

2 1/4 cups

Flour

1/2 tsp

Salt

12 2/3 tbsp

Sugar

2 tbsp

Walnuts

2 tbsp

Butter

1 stick

Butter, unsalted

1 cup

Buttermilk