Tuesday, July 24, 2012

Blueberry Muffins with Streusel Topping by Jessica C.

Blueberry Muffins with Streusel Topping by Jessica C.

hi barbara,
thanks for the blueberry recipes! it is blueberry season here in south jersey too. i live a few short miles from this area's largest blueberry farms, in fact most of our 3 acres is wild blueberry. i just finished freezing 2 cases so we have some for smoothies, etc in the winter. i use a cookie tray with a rim, i put a pint loose on that and freeze them. after they have frozen individually, i put them in a freezer bag and they keep well.
i'll send you my fav blueberry muffin recipe. (see below)
jessica c.

Blueberry Muffins with Streusel Topping Recipe

Note: Coat the blueberries with a dusting of flour to prevent them from sinking to the bottom. Also remember to evenly distribute the blueberries across the muffin cups.

Streusel Topping Ingredients
  • 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
Muffin Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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]


---jessica c.

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