Sunday, December 11, 2011

Blueberry Struesel Muffins

These Blueberry Streusel Muffins are a nice cross between a muffin and a coffee cake.  Fresh blueberries are wonderfully sweet with just a touch of tartness and are perfect in this buttery sweet cake-like batter.  The crowning touch is a delicious sprinkling of buttery streusel.  Great either warm from the oven or at room temperature.

Preheat oven to 350 degrees F (177 degrees C).
Place rack in middle of oven.
Line 16 - 18 muffins cups with paper liners or spray with non stick vegatable spray.


1 cup (240ml) milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups (390 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries
1/2 tablespoon grated lemon zest
2 tablespoons (28 grams) unsalted butter, melted

Lemon Zest: The yellow outer rind of the lemon that contains the fruit's flavor and perfume.  The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

In a measuring cup mix together the milk, eggs, and vanilla extract.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt. 

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
(The mixture should look like coarse crumbs.)

Remove one cup of the mixture and set aside in a seperate bowl to make the streusel topping.  To the remaining muffin batter, gently fold in the berries and lemon zest.  Add the milk and egg mixture to the flour mixture.  Stir until just combined.
(Do no over mix this mixture of the muffins will be tough when baked.)

Fill each muffin cup with the batter, using two spoons or an ice cream scoop.  Fill any unused muffin cups with water to prevent the pan from warping.

For streusel topping:  Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping.  Mix together with a fork until it is crumbly and looks like course meal.  Sprinkle a couple of teaspoons of the streusel over the top of each muffin.  Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes.  Place on a wire rack to cool.

Make 16 - 18 regular-sized muffins.

Note:  Frozen blueberries can be used instead of fresh.  Do not thaw berries before using them.  Make sure you do not over mix the batter after you add the blueberries or the batter will turn blue. 

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