Blueberry Streusel Muffin

I was asked by a friend to bring blueberry muffins for a surprise baby shower for our friend, Elsa this past weekend.  The shower was so much fun and the food was wonderful too.  The hostesses made these Bacon, Egg and Toast Cups from Annie’s Eats and they were wonderful!  Of course, you can’t go wrong with bacon.

The also made french toast skewers with berries…….adorable, and tasty.

My blueberry muffins and fruit rounded out the shower brunch.

Although the muffins were great the next day at the shower, they were definitely at their prime just out of the oven.  The streusel topping was crunchy and the warm blueberry just oozed through the muffin to fill your mouth with berry goodness.  The lime zest caught the ladies by surprise and added a second dimension of flavor.  Overall it was a hit!!

Blueberry Streusel Muffins
From Ina Garten via Dreamy Dish

Makes 30 muffins

Note: Wash blueberries in a strainer under running water and pick out any stems and leaves.

  • 3 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 4 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • ¼ pound (1 stick) unsalted butter, melted and cooled
  • 1 ½ teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half-pints)

For the Streusel Topping:

  • ¾ cup all-purpose flour
  • ½ cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons (½ stick) cold unsalted butter, diced

Preheat the oven to 375°. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into 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 over mix! With a standard (2 ¼-inch) 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 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.

 

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