This has been a very busy baking weekend. Maddy Lu’s had an order for a graduation cake–2 layer chocolate with buttercream icing–and cupcakes sporting Schalick’s colors (green and yellow). We also did a 2-tier chocolate cake with chocolate icing and topped it with fresh red roses. I had a morning of chocolate cakes and it was oh so fun. My toddler was in heaven, my sink was full of dirty dishes, and the baby seemed very confused. Then I made two coconut custard pies (for Josh and his dad). And since that wasn’t enough baking for a day, I decided to make chocolate chip cookies for fun. Oh, and I had an order for blueberry muffins. I had several good recipes, but I needed a great one. I think I came up with one that’s quite good. It makes delightfully moist blueberry muffins that have the perfect balance of sweet and tart. And there’s a hint of butter–just enough. Want the recipe? See below:
Blueberry Streusel Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups blueberries
1/2 cup unsalted butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon zest (put a little extra in if you like)
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
1. Preheat oven to 375*F. Line muffin pan with baking liners. You can grease a muffin pan, but I recommend using liner for this recipe. These are not tidy muffins.
2. Mix 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt and set aside.
3. Put washed and drained blueberries in a bowl and sprinkle with 2 tablespoons flour. Gently toss and set aside.
4. Beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla and lemon zest.
5. Fold in part of the flour mixture and then milk. Repeat.
6. Carefully fold in blueberries.
7. Spoon batter into liner.
8. In a small bowl, combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon. Cut in 2 tablespoons cold butter (make sure it’s cold or you won’t have a nice streusel).
9. Sprinkle streusel on batter and bake for 20 minutes or so. If a toothpick inserted in the center of one comes out clean, they’re done.
I don’t think you’ll regret making these.