Blueberry-Raspberry Muffins

adapted from Emeril Lagasse of The Food Network

INGREDIENTS
Topping:

1/4 cup all-purpose flour

2 tablespoons butter, softened

2 tablespoons sugar

2 tablespoons finely chopped walnuts

1 teaspoon finely grated lemon zest

Muffins:

2 cups all-purpose flour

2/3 cup sugar

1 tablespoon grated lemon zest

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 large eggs

1 stick unsalted butter, melted

1 cup buttermilk

3/4 cup fresh blueberries

3/4 cup fresh raspberries

DIRECTIONS

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a small bowl, rub lemon zest and sugar together.

In a bowl, whisk together the flour, sugar-lemon zest mixture, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine.

Add the wet ingredients to the dry and stir just to combine. Batter will be somewhat lumpy; do not overmix.
Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.