Good morning! I hope everyone is looking forward to their weekend! I have to admit that weekend breakfast is probably my favorite thing about the weekend. Getting to sleep in, not rushing around getting ready for work, and taking some time to make coffee and something homemade for breakfast just sets a weekend off to a great start. For any of you out there that have found some blueberries at the market that you’d like to use up this weekend, this recipe is for you: Ina’s Blueberry Streusel Muffins.
A lot of people don’t really enjoy baking because it is easy to mess up. However, after numerous fails during my years of baking, I have some tips to help:
Measure ingredients exactly. Make sure you have both cup and teaspoon/tablespoon measures. Level the ingredients off with a knife to make certain they are exact. The last thing you want is to have too much flour in your batter and end up with a dry muffin or cake.
Have all ingredients at room temperature. For this recipe, having the eggs and milk at room temperature helps everything mix together. If you are tight on time, you can just microwave the milk for a few seconds and put the eggs in a bowl and fill it up with warm tap water and allow to sit for about 10 minutes. Most recipes will tell you if the ingredients need to be chilled. In this case, for the topping, the butter should be chilled so that you end up with little bits of butter on top. Otherwise, it would just all melt together.
When measuring our muffins or cupcakes, use an ice cream scoop. It is the best way to measure them out so that they are all the same size and it is much easier and quicker than using spoons.
This recipe calls for buttermilk. I couldn’t find any at the store, so I needed to use a tried and true substitute. All you need to do is measure out 1 tablespoon of lemon juice to every scant 1 cup of milk (whole milk, 2%, skim), mix together, and allow to sit for 10 minutes. For this recipe I needed 2 cups of buttermilk. I first measured out 2 tablespoons of lemon juice, then filled the measure up the rest of the way with milk and allowed to sit.
Lastly, wash the blueberries under cold water and remove any stems before placing them in the batter. Never wash berries until you are ready to use them. If you do this too far in advance, they will mold really easily.
B2B #5: Blueberry Streusel Muffins
Pages 244-245 of Back to Basics by Ina Garten
Yield: 20-24 muffins depending on size
3 ½ cups all-purpose flour
1 ½ cups granulated sugar
4 ½ teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk, shaken
¼ pound (1 stick) unsalted butter, melted and cooled
1 ½ teaspoons grated lemon zest
2 extra-large eggs
2 cups fresh blueberries (2 half-pints)
FOR THE STREUSEL TOPPING:
¾ cup all-purpose flour
½ cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
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, melted 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 ¼ inch) ice-cream scoop or large spoon, scoop the batter into the prepared cusp, 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.