We’re a big fan of muffins around here and I especially love to make them when we have weekend guests. Now, I do have a couple of favorite recipes that I make on a regular basis but have been wanting to give a blueberry streusel recipe a shot for a long time. I recently saw Joy the Baker pop out a browned butter blueberry muffin recipe but opted to go for Ina’s recipe from Back to Basics this time. Honestly, I wish I would have tried Joy’s recipe. While Ina’s recipe was good (maybe a little dry but that may have more to do with the paper liners than the recipe itself), these muffins didn’t blow me away. And when I try a new blueberry muffin recipe, I want it to blow me away. I want it to make me feel like I’ve found the only recipe I’ll ever need for the rest of my life. Obviously, I haven’t truly found the one yet. But I’ll keep looking!! Promise.
One year ago: Blueberry Crumb Cake (speaking of blueberries…)
Two years ago: Sophisticated Mac and Cheese
Blueberry Streusel Muffins
source: Ina Garten, Back to Basics, pages 244-245
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 2 cups buttermilk, shaken
- 1/4 lb (1 stick) unsalted butter, melted and cooled
- 1 1/2 tsp grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries (2 half-pints)
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp (1/2 stick) cold unsalted butter, diced
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
- For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.