Monday, 12 July 2010

Blueberry Streusel Muffins

Did you know that yesterday was National Blueberry Muffin Day? I did. Wanna know why? Because people told me. Lots of them. This is the kind of information that you gather when you are a food blogger. Normally this kind of exciting news would be acknowledged and quickly forgotten, if it were not for my husband who suggested it would be nice to bring something in for the guys on his first day back to work after being underfoot on holiday all last week. Um, how about blueberry muffins?, I asked. Perfect.

So, while watching my other man, Jeff Goldblum, on Law and Order: C.I. last night, I baked muffins. A TV in the kitchen is very handy for those of us who spend the bulk of our lives there.
That meant that when said husband woke up he would have my nice little cupcake carrier all loaded up with fresh blueberry muffins for his hardworking pals. But wait! For some reason real men can't be seen with cupcake carriers? Is there such a thing as a manly cupcake carrier? Maybe in stainless steel with flames on the side? Sorry bub, I am not jamming them in a paper bag for you - you'll just have to swallow your pride.

The muffins, delicious. The recipe is from The Barefoot Contessa - she never lets me down.

Blueberry Streusel Muffins
From Barefoot Contessa: Back to Basics
online recipe sourced from Handle the Heat
Makes 20 muffins

Note: Wash blueberries in a strainer under running water and pick out any stems and leaves.

* 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, 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, 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.