Blueberry Streusel Muffins

April 14, 2008 § Leave a comment

This recipe creates some of the moistest muffins I’ve ever had. The original recipe (Ina Garten’s) doesn’t include streusel but since I love streusel, I experimented with it and love the end result.

A few notes:

  1. I crack all my eggs into a bowl, which makes adding eggs easier as I’m mixing. This is especially helpful if using a hand mixer.
  2. Make sure the baking soda and powder are fresh. If they are more than 8 months old, you should throw them out and buy new.
  3. Dusting the blueberries with flour before mixing will keep the blueberries from sinking.
  4. Don’t put more blueberries than what the recipe calls for. Too much blueberries will make mushy muffins.
  5. Don’t overfill the muffin liners because the muffins will expand quite a bit. Leave about 1/4″ at the top for streusel.
  6. The muffins need some time to set after cooling or else they will be almost too crumbly. I find that the muffins are best the day after.

Yield: ~24 regular sized muffins

Ingredients for muffins:
1 1/2 sticks unsalted butter (12 Tbsp), room temperature
1 1/2 C sugar
3 large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 C (8 oz) sour cream
1/4 C milk
2 1/2 C all-purpose flour and a little to dust the blueberries
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 half-pints fresh blueberries, cleaned and stems removed
Confectioners’ sugar for sprinkling (optional)

Ingredients for streusel:
1/4 C granulated sugar
1/3 C brown sugar, lightly packed
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick (1/4 lb) unsalted butter, melted
1 1/3 cups all-purpose flour

Preheat the oven to 350 degrees F.

For the streusel:
Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and combine. Add flour. Mix well and set aside.

For the muffins:
Line muffin pan with paper liners.

In the bowl, cream the butter and sugar with an electric mixer until light and fluffy. The butter and sugar will get lighter in color, about 5 minutes. On low speed, add the eggs 1 at a time, beating until each egg is incorporated. Add the vanilla, sour cream, and milk and mix.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter and beat until just mixed.

Dust the blueberries with some flour. I use a colander for this step. Put the blueberries in the colander, sprinkle with flour and toss around until blueberries are covered. Tap and shake the colander to remove excess flour. Fold the blueberries into the batter with a spatula

Scoop the batter into the prepared muffin pans, leaving about 1/4″ below the top. Crumble the streusel topping evenly over the batter. (I like to pack a lot of streusel on top.) Bake 25 to 30 minutes, until a toothpick comes out clean when inserted into the center. Completely cool on racks.

If you like your muffins a bit sweeter, you can dust a light layer of Confectioner’s sugar on top of the muffins.

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