Molly Cookie

Blueberry Muffins with Streusel

Dec 7, 2009 Breakfast, Desserts, Food Things, Muffins

I’m amazed sometimes at how many things I love that I’ve never baked. Like blueberry muffins, for instance. I love them, but it wasn’t until this weekend that I made them for the first time.

When my mom makes them she makes the kind with streusel on top, and I love that, so as I looked for a recipe that was my main selling point. I found a recipe by Emeril that looked great that included lemon zest and streusel and sounded wonderful and went with that. I generally am not a big fan of lemon, but this recipe has a wonderful amount of lemon zest that works beautifully with the blueberries to produce the perfect flavor.

This recipe is adapted from Emeril’s Blueberry-Raspberry Muffins. I left out the Raspberries. The only thing I maybe would have done differently is made more streusel and piled even more on top. I love the streusel.

Blueberry Muffins with Streusel

Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons finely chopped walnuts
• 1 teaspoon finely grated lemon peel

Muffins:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 large eggs
• 1 stick unsalted butter, melted
• 1 cup buttermilk **Molly Note: If you don’t have buttermilk but you do have whole milk, you can simply put one tablespoon of lemon juice into one cup of milk and let it sit for about 10 minutes, and viola, you have instant buttermilk.
• 1 tablespoon grated lemon zest
• 1 1/2 cups fresh blueberries **Molly Note: if you buy frozen blueberries, it is a good idea to rinse them first before putting them into the batter so you can avoid the muffins turning green. It is also a good idea to warn your darling husband of this if he is helping you, or your muffins will turn out looking like mine.

Directions

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

Tags: blueberry muffins, breakfast bread, breakfast muffins, brunch recipe, emeril muffins, lemon blueberry, streusel