Sunday, February 7, 2010

Radical Rasp-Blueberry Streusel Muffins

Muffin Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick salted butter, melted, then cooled
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract 
  • 1 tablesppon lemon zest (fresh is good, but you can also use dried grated lemon zest)
  • 2 cups buttermilk (substitute: fill 1 cup with 1 tablespoon lemon juice, fill the rest of the cup with milk and repeat) 
  • 1 pints fresh blueberries, washed, stems removed 
  • 1 package fresh raspberries, washed, stems removed
Streusel Topping Ingredients
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup firmly packed light brown sugar 
  • (optional) 2 tablespoons finely chopped walnuts
  • 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
Step One: Preheat oven to 350°F. Place liners (paper or aluminum) in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

Step Two: Mix the butter and sugar until light and fluffy. Then beat one egg in at a time, then add vanilla, lemon zest, buttermilk (or the substitute - which is what I used). Combine the wet and dry ingredients slowly and beat until combined. With a spatula, evenly and gently fold blueberries into batter. Don't over stir them.

Step Three: 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 or pastry cutter until the topping resembles coarse crumbs.

Step Four: Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until they start to brown.
    Rebel Baker's Note: This recipe takes about 20 minutes to prepare and makes approximately 20 muffins.  They are delicious warm with a little bit of butter on them.  A glass of milk helps them go down nicely too.  I made these muffins with my mom in her kitchen.  She insisted on going easy on the berry count but later recanted her foolishness.  However, we both agreed that the recipe could have used a tad more sugar, that's why I adjusted the recipe above from what I actually made. [Radical Rasp-Blueberry Muffins With Streusel Topping adapted from Barefoot Contessa]

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