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While recently picking my first batch of Wild Alaska Blueberries from my front yard,
I decided to come up with a muffin recipe from scratch.
End result...these streusel topped muffins turned out absolutely fabulous!
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Yields: (12)
Prep: 15 Mins.
Bake: 30-35 Mins.
INGREDIENTS
Berries
1 tablespoon all-purpose flour
1-1/2 cups fresh wild Alaska blueberries
Wet
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon powder (or zest)
1/2 cup 2% milk
Dry
2 cups all-purpose flour
1-1/2 teaspoons double-acting baking powder (or regular)
1/2 teaspoon baking soda
1/2 teaspoon table salt
Streusel
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold, unsalted butter, diced
METHOD
Preheat oven to 350 degrees. Place 12 paper liners in
regular-size muffin tin slots, then spray liners with baking spray; set aside.
In a small bowl, sprinkle 1 tablespoon of flour over
blueberries, and swirl bowl to coat; set aside.
In a stand mixer bowl, beat 1/2 cups softened butter with
3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract,
and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2
teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of
wet ingredients; mix on low just until combined. Remove bowl from mixer, and
gently fold, using a spatula, the blueberries (shaking off excess flour
beforehand), do not stir or over mix. Use an ice cream scoop to equally
proportion batter into prepared muffin liners. Use the back of a spoon to even
out tops.
Combine 2 tablespoons flour, 3 tablespoons granulated sugar,
2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2
tablespoons cold butter with fork until mixture resembles course crumbs.
Sprinkle equally on top of batter in muffin liners.
Bake in the preheated oven for 30 to 35 minutes, turning pan
half way through baking, just until a toothpick inserted in center of a muffin
comes out clean. Cool muffins in pan on a wire rack, just until cool enough to
transfer to a serving platter. ~ Enjoy!
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Tip:
If using a large 6-cup muffin tin, be sure to increase
baking time accordingly.
2 comments:
These are really good, however, I believe there is a misprint in the dry ingredients list- it should be 1/2 tsp of baking soda. (Baking powder is listed twice and the directions say to add baking soda)
Thank you so much for noticing, the post has been correctly updated.
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