Friday, July 13, 2018

Rosie Makes "The BEST" Blueberry Muffins.


Do you want to make The BEST Blueberry Muffins?
Yes?
Then keep reading.

These overstuffed muffins have a delightful, cake-like texture
 bursting with plump blueberries
and a sugary, crunchy, crumble topping.

Youngest Hawthorne said they were the "BEST."
So they must be.
He doesn't give out superlatives easily.

Blueberry Muffins
 2 cups flour
1/2 tsp salt
2 tsp baking powder
1 stick unsalted butter, softened
1 1/4 cups sugar
2 eggs, room temperature
1 tsp vanilla
1/2 cup buttermilk
1 pint fresh blueberries, stemmed, rinsed, and dried

Crumb Topping
4 TB unsalted butter, softened
1/2 cup brown sugar
1/2 cup flour
2 tsp cinnamon
zest of one lemon
With a fork or pastry blender,
combine all ingredients until crumbly.
I  used lemon zest since lemons and blueberries
seem to be made for each other,
but you could use orange zest
or a combination thereof.
Either one.
I like the citrus spark.

For the muffins:
Sift together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add vanilla.
Add flour mixture alternatively with buttermilk,
starting and ending with dry ingredients
beating until well-combined.
Fold in blueberries.
Line a 12-cup muffin tin with liners
and fill each evenly with batter.
Top with crumb mixture.
Bake in a 375° oven for about 30 minutes,
or until tester comes out clean.
Remove from pan and let cool about 30 minutes.




Here's the crumby mixture for the topping.
Fork it up until you have ... crumbles.



I saved just a bit of the flour mixture
to sprinkle over the berries.
Toss the berries with the flour.
Supposedly this helps keep the berries
from sinking to the bottom.
Supposedly...
Yup.
It works.

Fold in the berries at the end.


Pour batter evenly into cups.
Sprinkle topping mixture over each muffin.
Bake.
Remove from tin 
and let cool a bit on wire rack.






Now that's a muffin!



Dig in!







Enjoy!

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