I've been searching for the perfect blueberry muffin recipe for a while now. I've tried countless recipes on the internet and I've come really close a few times but there was always something off about each recipe I tried. Too dry, too dense, too flavorless, too sweet, not sweet enough. I finally turned to a cookbook that I've had on the shelf for a few years (shocking, I know) and there it was...when I was least expecting it, I found it, the perfect blueberry muffin.
This muffin uses buttermilk and lemon zest to add to the flavor. It is light and perfectly sweet and tastes exactly like a blueberry muffin should. And the streusel on top is just perfect. If you're looking for a recipe to use up some blueberries give this one a try... you won't be disappointed!
Blueberry Buttermilk Muffins with Streusel Topping (Makes 14 Muffins)
Recipe: Adapted from "Great Coffee Cakes, Sticky Buns, Muffins, & More"
- 1 recipe of streusel topping (recipe follows)
- 1 3/4 cups all purpose flour, spooned in and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
- 2 tsp finely grated lemon zest
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh blueberries
- Prepare the struesel topping (recipe follows).
- Position racks in the upper and lower thirds of the oven. Heat teh oven to 375 F. Line fourteen 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 side of the bowl as needed.
- 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.
- Gently fold in half of the blueberries.
- Fill each cup about 2/3 full. Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries. it's okay for the berries to show. 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. Brush any stray crumbs from the top of the muffin pans using a small pastry brush.
- Bake for 25 to 30 minutes, or until the streusel topping is golden brown. To ensure even baking, towards 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.
Recipe from: "Great Coffee Cakes, Sticky Buns, Muffins, & More"
- 6 - 7 tbls unsalted butter (See note)
- 1 cup all purpose flour, spooned in and leveled
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 tbls finely chopped walnuts or pecans (optional)
- Place the butter in a 2 qt heavy bottomed saucepan and heat until almost melted; remove from 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.