Saturday, February 15, 2020

You Should Make These Blueberry Muffins.

 I've posted these muffins before
and I'll probably post them again.
That's because they're that good.
These are the best blueberry muffins I've ever had.
If you have a better recipe, though I sincerely doubt it,
please send it to me.
These muffins have a light cake-like interior
with a brown sugar, buttery, cinnamony streusel topping.
And they're chock full of blueberries.

 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.

Rosie Note:  Whenever I add fruit, like blueberries, to a mix,
I toss the fruit with a little flour first - just a tablespoon or two.
It helps to keep the berries suspended in the batter
and not sink to the bottom.

Another Rosie Note:  If you want to play around with the recipe
and use another fruit, go right ahead.
Strawberry muffins come to mind.
Also, if you wanted to throw some nuts in the mix,
I would not be averse.
Say, about a cup of chopped pecans.
Lightly floured to keep them from sinking.

Nice cake texture inside.


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