Blueberry muffins are one of my all-time favorite things to bake (and eat!) I am somewhat of a blueberry fiend, and when I find plump, ripe fresh blueberries, the thought of doing anything with them other than eating them fresh is difficult. However, blueberries still seem to find their way into pancakes, waffles, cobblers, smoothies and even these muffins.
I just got back from a quick trip to Los Angeles. While I was in the sunshine state, I stumbled upon a Farmer’s Market full of ripe, fresh berries. Knowing that fall is in full swing home in New York, I knew I had to stock up on these ripe little beauties! I did eat an obscene amount of blackberries, blueberries and strawberries, but I had plenty of blueberries left so I made these muffins!
These muffins are amazingly delicious. Like all quickbreads, they are relatively simple to make, and the streusel topping elevates them to something more elegant. Plus, the sweetness from the brown sugar in the streusel pairs perfectly with the slight tartness from the berries.
This muffin batter was slightly thicker than most muffin batters that I'm used to, but the muffins have a great rise and an even better taste. Happy baking!
Blueberry Streusel Muffins Recipe
Makes 18 muffins
1/4 cup unsalted butter, softened (1/2 stick)
1/3 cup granulated sugar
1 large egg
2 and 1/3 cups all purpose flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 and 1/2 cups fresh blueberries, rinsed and patted dry
1/4 cup unsalted butter, softened, cut into pieces (1/2 stick)
1/3 cup all purpose flour
1/2 cup brown sugar, lightly packed
1/2 teaspoon cinnamon
Preheat oven to 375F. Line two 12-cup muffin pans with baking cups.
Combine the flour, baking powder and salt in a large bowl. Set aside.
Add the 1/4 cup butter to the bowl of a stand mixer and beat on medium until fluffy. Gradually add the sugar, beating on medium until light and fluffy. Add the egg and vanilla and beat until combined.
Pour 1/3 of the flour mixture into the batter, and beat until just combined. Pour in 1/2 of the buttermilk. Continue alternating the flour and buttermilk, beating until combined.
Fold in the blueberries. Spoon the batter into the muffin pans until each muffin cup is 2/3 full.
Prepare streusel topping by combining all of the ingredients in a large bowl. Use either a pastry cutter or your hands to combine the ingredients until crumbly. Sprinkle the topping evenly over the muffins.
Bake for 5 minutes, then reduce heat to 350F and continue baking until a toothpick entered into the center of a muffin comes out clean, about 35 minutes in all.
Remove from the oven and cool completely on a cooling rack. Enjoy.