Recipe | Blueberry Muffins

Blueberry Streusel Muffins
From Barefoot Contessa: Back to Basics
Makes 20 muffins

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

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

For the Streusel Topping (I double this because I looooove a good crumb topping!):

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 375 degrees. 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, eggs and almond. 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-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.

Note: These muffin expand quite a bit in the oven so tips on two things:

1. Don’t overfill your muffin pan.

2. Reapply more topping half way through baking. Once the muffin expands, the streusel topping no longer covers the entire “muffin top”. So half way through the baking, I opened the oven and applied more topping so that the entire top was covered. (Told you I like my crumb toppings)!

 

XOXO

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3 thoughts on “Recipe | Blueberry Muffins

  1. Pingback: Recipe | Apple Cinnamon Muffins | Our Footprints…..

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