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Best Blueberry Muffins w/ Streusel Top

Source of Recipe

Skip at cookskorner.com


Recipe Introduction

The original recipe for these came from the magazine who's Name We Must Not Speak :-). Since they don't like credit, I'll just give it to Skip who make them first on CK. They are just delicious and truly no more trouble than an ordinary muffin! The combination of the blueberries and the lemon is perfection. I can't imagine that there is a better blueberry muffin (though, I'd like to taste it!).

List of Ingredients

STREUSEL TOPPING:
3 Tbs (1.33 oz) granulated sugar
3 Tbs (1.33 oz) dark brown sugar
Pinch table salt
5 Tbs unsalted butter, melted and still warm
½ cup plus 3 Tbs (3.5 oz) unbleached all purpose flour

MUFFINS:
2 cups (10 oz) fresh blueberries, picked over
1 1/8 cups (8 oz) plus 1 tsp sugar
1 ¼ cups (6 ¼ oz) unbleached all purpose flour
1 ¼ cups (5 oz) cake flour, sifted
2 tsp baking powder
1 tsp table salt
Zest from one lemon
2 large eggs
4 Tbs unsalted butter, melted and cooled slightly
4 Tbs vegetable oil
¾ cup buttermilk
1 ½ tsps vanilla extract



Recipe

STREUSEL:
Mix the sugars, salt and butter in a bowl. Add the flour and mix well. Set aside and cool to room temperature - 10 - 15 minutes.

MUFFINS:
Preheat the oven to 425 degrees. Put the rack in the upper-middle of the oven. Spray a muffin pan with cooking spray.

Put 1 c. blueberries and 1 t. sugar in a small saucepan and bring to a boil over medium heat. Mash the berries and stir until they have turned into a thick mixture and have reduced to about 1/4 c. This should take about 6 minutes. Remove from heat and cool about 15 minutes.

Mix flours, baking powder and salt in a large bowl.

Mix 1 1/8 c. sugar, lemon zest and eggs in a bowl until thick. Slowly whisk in the butter and oil. Whisk in the buttermilk and vanilla. Fold the egg mixture and uncooked blueberries into the flour mixture until just moistened - DO NOT OVERMIX!

Half fill each cup of the muffin tin with half the batter. Put a teaspoon of the cooked berries on top the batter in each cup. Top with the remaining batter. Swirl the cooked berries in gently with a butter knife. Sprinkle the streusel mixture on top of each muffin.

Bake about 20 minutes, until golden. Cool in pan for 10 minutes and gently remove from pan and cool on rack.

Serve warm.


Makes 12