It’s a good thing that I have a reasonable amount of self-control, because otherwise I’d live on blueberry muffins, goat cheese and red wine. Still, no amount of control allows for me to pass up a fresh, warm, blueberry muffin that has a streusel top! I love that sweet, crunchy top and a warm, soft interior. You know when blueberries are really plump, sweet and in season? Well, we’re almost there friends, and I think you’d be a little nutty to not make these at your first opportunity.
Picture this — you’re tired, you’re feeling overwhelmed (or is it just me?) and the oven dings that these beauties are ready. You pull them out and have to restrain yourself from pulling a pipping hot one out from the tin immediately. You wait a few minutes (only to avoid a scalding finger burn) and then restrain yourself no more. Slowly peeling the muffin paper, steam releases toward your face, carrying the sweet fragrant scent of fresh blueberries with it. Biting into it, the blueberries burst open and the crumb is moist, and you feel a whole heck of a lot better. Have a cup of tea and another muffin, and life is good.
Did I mention this recipe is undeniably easy?
Blueberry Streusel Muffins
Perfect as printed from Ina Garten
Makes 20 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 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 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 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.