Blueberry Streusel Muffins


Blueberry Streusel Muffin (from Cooks Illustrated holiday baking 2010)
makes 12

Note: to prevent streaky batter, leave frozen blueberries in freezer until ready to use. First choice is Wyman’s brand frozen wild blueberries but an equal amount of fresh blueberries may be substituted.

Streusel
1 1/4 cups unbleached all purpose flour
1/3 C packed dark brown sugar
1/3 C granulated sugar
1/2 t ground cinnamon
pinch of table salt
7 T unsalted butter, melted

Muffins
2 C unbleached all-purpose flour
1 large egg
1 t vanilla extract
1 C granulated sugar
1 t grated zest from 1 lemon
4 T unsalted butter, melted and cooled slightly
1/2 C buttermilk (I used powdered, Saco brand)
1 T baking powder
1/2 t table salt
1 1/2 C frozen blueberries (I used fresh)

for the streusel: combine flour, sugars, cinnamon, & salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea size pieces throughout.

for the muffins: adjust oven rack to middle position and heat overn to 375D. Grease and flour 12 C muffin tin (I used muffin papers) Whisk egg in a mediume bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest, and whist vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whist until just combined.

reserve 1 T flour. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with a few dry crumbs attached, 23 – 27 minutes. Cool muffins in tin for 20 min. then carefully transfer to a rack to cool
completely. (Muffins can be stored in airtight container at room temperature for 3 days) I’m going to try freezing them.

We had some fresh blueberries, and I had an old issue of Cook’s Illustrated which had this recipe in it. These turned out deliciously! My husband couldn’t stop raving about them. I had made them after dinner last night, and we ate them for dessert. This morning, we couldn’t wait to have them for breakfast. Yum! If you try them, let me know how you like them.

Advertisements

About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s