Blueberry Streusel Muffins
But anyways, before I left I baked blueberry streusel muffins. I had way too many blueberries in my fridge and felt like baking. As I was flipping through my recipe books, I came across Ina Garten’s recipe for blueberry streusel muffins in her cookbook Barefoot Contessa: Back to Basics. Since I love Ina but haven’t made enough of her recipes, I decided to give this one a shot.
Back in April, I had another surplus of berries (does anyone else continuously end up with way too many berries??) and decided to make streusel muffins. I used an Emeril recipe and unfortunately the muffins just weren’t that great. As I mentioned in that post, the muffins were mediocre. I said that next time I think I’ll use less flour for the topping and some cinnamon and brown sugar. So when I scanned the ingredients for Ina’s streusel topping, I was excited to see that it included both cinnamon and brown sugar. That’s how a streusel should be.
Ina’s muffins turned out much better than Emeril’s. The lemon and buttermilk really add that subtle tart tanginess and bring out the sweetness of the blueberries. The muffins were absolutely delicious right out of the oven: moist, warm, and sweet. But I’m sad to report that they weren’t as delicious the next day. Also, a word of advice: these muffins expand a lot in the oven so be cautious as to how much batter you fill into each cup. Do not fill each cup completely full.
The amount of sugar and butter this recipe calls for is a little ridiculous. On occasion I don’t mind making something indulgent, but I’d like to have a stand-by muffin recipe that I don’t feel guilty about. Any suggestions?
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
- 2 cups fresh blueberries (2 half pints)
For the Streusel 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 seperate 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-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 preocessor 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.