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Zach's Blueberry Buttermilk Muffins with Streusel Topping

Source of Recipe


From "Great Coffee Cakes, Sticky Buns, Muffins and More"



List of Ingredients



• -- Streusel --
  
• 6 to 7 Tbsp unsalted butter
  
• 1 cup all-purpose flour, spooned in and leveled
  
• ½ cup granulated sugar
  
• ½ tsp ground cinnamon
  
• ¼ tsp baking powder
  
• ¼ tsp salt
  
• 3 Tbsp finely chopped walnuts or pecans (optional)
  
• .
  
• -- Muffins --
  
• 1¾ cups all-purpose flour, spooned in and leveled
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp baking soda
  
• 2/3 cup (1-1/3 sticks) unsalted butter, slightly firm
  
• 2 tsp finely grated lemon zest
  
• ¾ cup granulated sugar
  
• 1 egg
  
• 1 tsp vanilla
  
• ½ cup buttermilk
  
• 1½ cups fresh blueberries, washed and well dried
  






Instructions



1. To make streusel:
   Place the butter in a 2-quart heavy bottomed saucepan and heat until almost melted; remove from the heat and cool to tepid. Whisk together the flour, sugar, cinnamon, baking powder, salt and nuts, if using. Add to the butter, and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips. Before using, let the streusel stand for 10 to 15 minutes. Set aside.
   
   
2. To make muffins:
   Position the racks in the upper and lower thirds of the oven. Heat the oven to 375° F. Line 14 muffin cups with paper or foil cupcake liners. In a large bowl, thoroughly whisk together the flour, baking powder, salt and baking soda. Set aside. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and mix on medium speed until smooth and lightened in color, about 1 minute. Add the sugar in a steady stream, then blend in the egg and vanilla, scraping down the sides of the bowl as needed.
   
   
3. Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, dividing the flour into three parts and the buttermilk into two, starting and ending with the flour. Mix just until blended after each addition.
   
   
4. Portion half scoops of the batter into the prepared pans using a No.16 ice cream scoop (¼-cup capacity). Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries. Take a handful of the streusel topping and crumble it over the batter and berries, completely covering the tops of the muffins with the crumbs. Press gently to adhere.
   
   
5. Bake for 25 to 30 minutes, or until the streusel topping is golden brown. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool. (Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days. These muffins may be frozen.)
   
   Makes 14 muffins.