"The Marionberry hails from the county where I was raised, Marion County, Oregon. Marion County, home of the State Capitol in Salem, is famous for the bounty of fruit, produce and agriculture that is grown and raised in the Willamette Valley. Start your morning tart and sweet Marionberry Muffins."
Marionberry Muffins
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 teaspoon lemon extract
- 2 eggs
- 1 1/2 cups marionberries
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/2 cup butter cut in chunks
- 1/2 teaspoon grated lemon zest
Method
Step 1
Heat the oven to 375. Place 8 large muffin cups in a cupcake baking pan.
Step 2
In the bowl of a mixer add the flour, sugar, salt and baking powder and mix to combine. With the mixer running on slow, add the buttermilk, oil, lemon extract and eggs and mix until the batter is blended and smooth.
Step 3
Spoon some of the batter into a muffin cup, about 1". Add a layer of marionberries, then add more batter to cover the berries. Bake the muffins for 15 minutes while you make the streusel.
Step 4
While the muffins start to bake make the streusel topping. In a food processor add the flour, sugar, chunks of butter and lemon zest. Pulse quickly to combine and cut the butter into tiny bits.
Step 5
After the muffins have baked 15 minutes, sprinkle the streusel topping over the top and return to the oven and bake for another 10 minutes until the muffin tops are slightly golden and the streusel is melted over the tops. Let the muffins cool slightly before serving.
Step 6
Substitute any summer berry in season, blueberries, blackberries, strawberries, loganberries.