Blueberry Streusel Muffins
Blueberry Streusel Muffins
Winter berries are like wolves in sheep’s clothing. You see them in the grocery store, next to the “$6.99 per half pint” sign. They call to you…
“Come on, you know you want me. I’m one of those super-foods. You haven’t had me since August. Think of all those antioxidants you’re not getting. Try me. I promise I won’t disappoint you.”
So you donate a pint of blood, buy them, take them home… and they taste like nothing.
Winter berries: 1. Food Hound: 0.
Being a crafty Food Hound, I usually come up with some way to salvage my loss. I freeze them for smoothies, or add gobs of sugar and boil away to make a halfway decent compote. I could have saved that pint of blood and headed to the frozen fruit section, but what fun is that? I like to live dangerously and take a risk that maybe, someday, I’ll win the berry battle.
Guess what? I finally won 🙂
My friendly neighborhood Kroger had a pristine display of gorgeous Florida (not too bad, eh locavores??) blueberries this week. And they were on sale. Be still, my beating heart. True to form, I bought them and expected to be let down, per usual. But I wasn’t. They were fabulous. Their texture, their scent… it was like being in the middle of summer, except I was walking around in wool socks and sweatpants.
So of course, I went back and exercised my right to buy as many berries as could appropriately fit in a carrying basket. Now that I have successfully displaced all the beer in the fridge with blueberries, I need to decide what to do with my loot. Eating them on cereal is my preferred use, followed closely by blueberry pancakes using my favorite pancake recipe. Then of course, there is the hallowed blueberry muffin.
The sad irony about blueberry muffins is that blueberries are in season during the absolute worst months in Tennessee to bake anything. So it looks like now I’m in luck! I get to make my kitchen warm as toast and bake some sinfully fabulous blueberry muffins. I have a tried-and-true family recipe, but I feel like I really need to rub it in the face of Lady Luck and take it to the next level. And when I need to take it to the next level, I turn to my beloved Barefoot Contessa.
Only my BC would find a way to make blueberry muffins even more fabulous by adding a streusel topping. Sweet, a little crunchy, and loaded with juicy berries surrounded by a light-as-air, lemon-scented muffin flesh. Ooooo, muffin flesh… how carnal.
Winter berries: 0. Food Hound: 1. Enjoy!
Adapted from Barefoot Contessa
Yields 20 muffins
For the muffins:
3 1/2 c AP flour
1 1/2 c granulated sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c buttermilk, shaken
1/2 c (1 stick) unsalted butter, melted and cooled
2 tsp grated lemon zest
2 extra large eggs
2 c fresh blueberries
For the streusel topping:
3/4 c AP flour
1/2 c light brown sugar, lightly packed
1 tsp ground cinnamon
1/4 tsp salt
4 T (1/2 stick) cold, unsalted butter, diced
1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend. 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 until just blended. Fold the blueberries into the batter. Don’t overmix! Scoop a mounded 1/3 c of batter into each prepared cups.
3. For the topping, place all the ingredients in the bowl of a food processor fitted with a steel blade and pulse until the butter is in very small, pea-like pieces. Alternatively, you can use your fingers or a pastry blender. Spoon about 1 T of the streusel on top of each muffin. Bake the muffins for 20-25 minutes, until golden brown.