Blueberry Muffins with Streusel Topping
Anyone who has tried these has proclaimed them to be the best muffin ever, and it is my most requested recipe. Do not skip the zest - it is what really kicks up the flavor.
A delicious take on the standard recipe.
Yield 12 muffins
Ingredients
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons buttermilk powder (see note)
1/2 teaspoon cinnamon
Dash of salt +
1 1/4 cup brown sugar, packed
2/3 cup vegetable oil
1 tablespoon lemon or orange zest
1 egg
1 cup water
1 tablespoon vanilla extract
2 cups frozen blueberries (see note about using fresh)
1/2 cup Streusel Topping
| 1 | Preheat oven to 400°F. Spray tops of muffin pan with cooking spray and insert paper liners, if using. |
|
| 2 | In a large bowl, whisk together flour, soda, salt, baking powder, buttermilk powder and cinnamon. |
|
| 3 | In a medium bowl, whisk together brown sugar, oil, zest, egg, water, and vanilla. |
|
| 4 | Add wet ingredients to dry ingredients, whisking until blended. Fold in blueberries. |
|
| 5 | Fill muffin cups to top. |
|
| 6 | Bake for 15 minutes, then lower heat to 350°F and bake for 12-15 minutes longer, until muffins are just firm to the touch. |
|
| 7 | Cool 10 minutes in pan, then transfer to rack. Serve warm. |
|
| | |
|
notes
Buttermilk powder is readily available at most grocers and is a convenient way to have buttermilk on hand at any time. If you have the real stuff, then by all means use it, adding 1 cup of it instead of the powder and water. You can also substitute yogurt or sour cream.
If you use fresh berries, toss them in the freezer for half an hour or so before adding to the batter. A semi-frozen berry will hold together better in the final baked product.
As I say in my intro for Streusel Topping, make a big batch at once, then keep it in your freezer so it is always on hand when you want to whip up a batch of muffins.
