Blueberry Streusel Muffins — Hint of Southern

Mar 21

Mar 21 Blueberry Streusel Muffins

In fifth grade, we each had to pick a state to research and make a dish to prepare for the class that represented the food from that state. I chose Maine and I made a blueberry buckle. It has become a family favorite for dessert and breakfast. I have been wanting to expand my breakfast repertoire and found that Ina Garten has the best blueberry muffin recipes. This time I tried the Blueberry Streusel Muffins from “Barefoot Contessa: Back to Basics”.

Blueberry Muffins

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 Blueberries

Streusel Topping

3/4 Cup All-Purpose Flour

1/2 Cup Light Brown Sugar, Lightly Packed

1 tsp Ground Cinnamon

1/4 tsp Kosher Salt

4 T (1/2 Stick) Cold Unsalted Butter, Diced

Preheat the oven to 375 degrees. Line two muffin trays with paper liners. This recipe made about 24 muffins.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl. Use your hands to blend together. In another bowl, whisk together buttermilk, melted butter, lemon zest, and eggs. Pour the wet ingredients into the dry bowl and mix together with a fork until blended. Fold the blueberries into the batter. I find it helpful to use an ice cream scoop to transfer the batter to the prepared cups. The batter will come pretty much all the way to the top of the cup.

To make the streusel topping, use a food processor to blend all of the ingredients together. Pulse until the butter is in small pieces. Rub the streusel between your fingers and sprinkle over the muffin tops. It will look like the streusel topping covers the whole muffin (about 1 T), but it will spread out when it bakes. Bake the muffins for about 20-25 minutes or until golden brown.

These muffins melt in your mouth when they are eaten straight from the oven. The streusel topping reminds me of a New York Crumb cake, which is another favorite breakfast treat. With summer berries coming in season soon, I definitely recommend making these blueberry streusel muffins.