Monday, April 1, 2013

Blueberry Streusel Muffins


These muffin tops are the best. They are the kind of muffin tops that turn heads. I am not talking about tummy over-flow, I am talking about streusel.

Browned-butter batter, fresh blueberries and a crumbly mixture of butter, sugar and flour.

I know it is fast approaching beach season, a time when people tend to avoid the words "muffin" and "top," but really, life is too short. Don't skip the streusel.

Blueberry Streusel Muffins
makes 1 dozen muffins
from The Joy the Baker Cookbook

7 Tablespoons butter, unsalted
1/3 c buttermilk
1 egg + 1 egg yolk
1 teaspoon vanilla
1 1/2 c AP flour
3/4 c sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 c fresh blueberries

for the streusel
3 Tablespoons butter, unsalted & cold
1/2 c AP flour
3 Tablespoons sugar
- - -
*pre-heat oven to 375*
1. In a small saucepan, brown butter and set aside
2. In a large bowl combine baking powder, flour, salt and sugar
3. In another bowl combine buttermilk, egg and yolk, and vanilla; add cooled browned butter
4. Make a well in dry ingredients and pour in the buttermilk mixture; stir until just combined
5. Fold in blueberries carefully
6. Scoop batter into a muffin tin prepared with paper liners (or misted with cooking spray)
7.  Make streusel: combine flour, butter and sugar in a small bowl; using your fingers break apart butter and work into flour and sugar until mixture appears crumbly
8. Sprinkle streusel on the tops of batter (about1 Tablespoon per muffin)
7. Bake at 375 for 18-20 minutes, until muffins spring back when you press down on the tops

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