"Streusel topping, streusel topping!" exclaimed Hungry Bear as I closed the oven door, "we forgot to add the streusel topping!" Well, considering I had specifically requested the topping for the blueberry muffins, it was a big omission on our part. Luckily we remembered in time or we’d still be kicking ourselves.
We recently bought four pounds of blueberries. Almost half of them went into a blueberry kuchen that Hungry Bear can’t get enough of. I made the kuchen and we devoured it in two days. With the remaining berries, she made these amazing muffins with a streusel topping.
The recipe is an adaptation of Ina Garten’s blueberry coffee cake muffins with a topping added. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren’t overly sweet, which is a big plus for us. The streusel topping makes the muffin even better by adding a nice crunchy texture and a bit of sweetness.
Just remember not to get distracted and forget to sprinkle on the streusel topping, streusel topping!
Blueberry Muffins with Streusel Topping Recipe
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces sour cream
- 1/4 cup milk
- 3 cups (1 1/2 pints) fresh blueberries, stems removed
- For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
- With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
- Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.
Makes 24 muffins
[Blueberry coffee cake muffins adapted from Barefoot Contessa]
[tags]blueberries, muffins, streusel, fruit[/tags]
Sunday Nite Dinner 
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