This month,Maria of Close to Home selected Blueberry Muffins. And the Barefoot Bakers were given the option of picking one of Ina's two blueberry muffins, Coffee Cake or Streusel.
I didn't even have to think twice about what I wanted to do. In my opinion, one can rarely have too much streusel on baked goods. So while I halved the recipe in order to have 1 or 2 to keep at home and the rest to dump on my coworkers who are rapidly becoming my culinary guinea pigs, I made a full recipe of streusel and packed it on the tops of the muffin dough until you had to take my word on it that there was a muffin below the streusel.
The words overmix always worry me a little when I see them in recipes as I suspect that I do tend to lean toward overbaking anytime I make most baked goods. And folding is one of those tasks that I guess at so I was a little concerned when I had everything pulled together and in the oven. But overall, I was pretty happy with how these turned out. However, I don't see myself being able to take them to work as due to putting too many blueberries into the batter, this was a very juicy and slightly messy muffin to eat. Plus, due to the excess blueberry juice oozing out and onto the pan, only a few actually make it out intact.
Messy they might have been, but yummy they indeed were.And they are even better the next day too.
Blueberry Streusel 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 fresh blueberries (2 half-pints)
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp (1/2 stick) cold unsalted butter, diced
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in to 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 overmix! With a standard (2 1/4″) 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 tbsp of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.