Blueberry Streusel Muffins – recipe by Ina Garten. makes 20 muffins
These muffins are incredible. They have 2 cups of fresh sweet blueberries. So moist and the streusel adds a nice texture to it. Baked them as a birthday gift for my daughter’s pre-school teacher. She loved them.
- 3 1/2 cups all- purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- 1/4 pound (1 Stick) unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries( 2 half-pints)
For The Streusel Topping
3/4 cup all-purpose flour
1/2 cup light brown sugar,lightly packed
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the Flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4 inch ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.