obsessed with blueberries too
My friend Kris teases me about my lemon fetish, but she doesn’t realize I hold blueberries in higher esteem, especially the smallish wild ones. A pancake without blueberries is kinda boring, but a muffin without blueberries is downright drab. I’m on the lookout for the perfect blueberry muffin recipe. I haven’t found it yet, but I did make a darn good muffin last weekend. Nice and moist. Be sure to add the salt, you need it to bring out the brightness of the berries and lemon zest. The recipe is based on one from Donna Hay’s Modern Classics Book 2. I also added streusel topping since I had some languishing in the freezer. Yum.
streusel topped blueberry muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/3 teaspoon kosher salt
3/4 cups white sugar
1 cup sour cream
2 large eggs
1 teaspoon grated lemon zest
1/3 cup vegetable oil
1 1/4 cups fresh or frozen blueberries
streusel topping (recipe below)
Preheat the oven the oven to 350 degrees F. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together sour cream, eggs, lemon zest, and oil. Whisk until smooth. Add the sour cream mixture to the flour mixture and stir until just combined. Do not over mix for fear of making tough muffins! Toss in the blueberries and stir in gently. Spoon mixture into muffin tin (makes 12 standard-size muffins) and fill until 2/3rds full. Generously sprinkle each muffin with streusel.
The original recipe recommends baking for 12 minutes. My batch took quiet a bit longer, closer to 18 minutes. Start with 12 minutes and add small amounts of time, as needed, until a skewer inserted into one of the muffins comes out clean.
This is more like a crisp topping than a traditional streusel. You can make as much or as little as you want or need. This recipe will make more than you need for the muffins. I usually make a big batch and freeze some for future use anyway. With a fork, mix together the following:
1 cup all purpose flour
1 cup brown sugar
1 cup chopped nuts (walnuts, pecans, filberts–whatever you prefer or have on hand)
1 cup oats (not the quick cooking type)
12 tablespoons (1 1/2 sticks) of unsalted butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon kosher salt
The streusel should resemble coarse crumbs.