Made from Scratch: Field Berry Streusel Muffins

I grew up on freshly baked muffins. You probably did too if you had a mom who loved to bake. She would always be tucking a carefully wrapped sweet treat into our lunch boxes and popping something into my ice skating bag to fuel me during my lesson. Field berry streusel was my all time favourite. They will become yours too.

These cake-like muffins are packed with frozen berries and topped with a crunchy buttery oatmeal topping. They are light and fluffy and have a slight hint of lemon. They remind me of a healthy cupcake without the need for icing. You can also use the topping on a pie to add sweetness and a crumbly texture.

Field Berry Streusel Muffins-294.JPG



  • 2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon fine sea salt

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/2 cup milk

  • 1/2 cup unsalted butter, melted and cooled

  • 1 tablespoon fresh lemon juice

  • zest of one lemon

  • 2 cups frozen field berries

Oatmeal Streusel Topping


  • 1 tablespoon granulated sugar

  • 1/3 cup old-fashion oats

  • 3 tablespoons all purpose flour

  • 1/4 cup unsalted butter, softened



Preheat oven to 400℉. Position oven rack to central position

Line a 12-cup muffin tin with paper liners, or coat the cups generously with butter.

Sift flour, baking powder, and salt into a medium mixing bowl. Whisk in sugar

In another large bowl, whisk eggs with milk and melted butter, vanilla and lemon zest. Fold wet liquid into the dry ingredient bowl. Add the berries and mix just to combine. There will be some dry lumps showing but that's perfectly fine.

Spoon batter into prepared pan, filling more than halfway up. You can add a few additional fruits on top if desired. Sprinkle oatmeal topping generously over muffins and gently press down to stick better. Bake for 15 to 18 minutes or until the tops are lightly golden. Let muffins cool in pan for 5 minutes before removing to a wire rack.

Oatmeal Streusel Topping

Mix ingredients together in a small bowl until large clusters form. Set aside until ready to use.

Marisa Curatolo