I hadn’t been to the farmer’s market for a few weeks so was pleasantly surprised to see loads of strawberries, raspberries, and even a few tart cherries on Saturday. Allegedly there are some local blueberries that are coming in too but alas, I bought mine on sale at the supermarket last week and they originated in California. Never mind. The season is upon us no matter where the berries may have grown!
I had been craving blueberry muffins ever since I brought the blueberries home so this morning got to quick work making it happen. I tried a Barefoot Contessa recipe that sounded interesting due to the streusel topping (I’m a sucker for streusel toppings) and use of lemon zest in the batter. I know Ina is a big fan of using lemon zest to bring out other flavors in baking (or adding coffee to chocolate baked goods to deepen the chocolate flavor) and it really works here. It brightens the flavor of the muffin, if that makes sense.
They were a cinch to make and they made a lovely second breakfast this morning. The first breakfast of steel cut oats was hearty and all but not the most exciting. (No offense steel cut oats, we’re still bros.)
Blueberry Streusel Muffins (from “Barefoot Contessa: Back to Basics” by Ina Garten)
- 3 ½ cups all-purpose flour
- 1 ½ cup granulated sugar
- 4 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon 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:
- ¼ cup all-purpose flour
- ½ cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Preheat the oven to 375 degrees. Line two 12-cup 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 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-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 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 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.