Blueberry Streusel Muffins

Blueberry streusel muffins

Ever since I saw these delicious looking blueberry muffins, I have been wanting to make them. But, blueberries have been expensive, so I haven’t.  When I went to the grocery store the other day though, they were $4 for a pint. Not too bad, so I bought them. I was excited to finally make these muffins. But, then I did what I usually do and didn’t read the whole recipe.  Damn. I realized I didn’t have any Sugar in the Raw and I wanted to follow the recipe as written. So, alas, I had to wait another day to go to the store AGAIN. But, actually it is okay because I found a recipe for chocolate chip cookie sandwiches filled with marshmallow fluff frosting that I want to make…so I grabbed some Fluff too. I haven’t made the cookies yet, but I cannot imagine them to be anything short of amazing. Of course, I will share. Anyways, back to the muffins. They were easy to put together and baked up beautifully with perfect rounded tops.  The cake part is fluffy and not too sweet, the blueberries are juicy, and the raw sugar gives the buttery streusel a wonderful crunch.  Oh, the muffins were just as I hoped they would be.

My picky family won’t eat these muffins as they don’t like cooked fruit. But, they sure tear the heck out of any kind of raw fruit, so I can’t complain.  As much as I love blueberry muffins, I can’t shouldn’t eat all 12 muffins myself. So, I will be bringing them to work tomorrow. Too bad there are only 12 though. Actually, make that 11 because I ate one for quality control. I mean, how else could I tell you about them? But, 11 muffins and about 30 coworkers?  Those are bad odds.  I know it will be Monday morning, but they better move fast 🙂

Blueberry Streusel Muffins
Yield: 12 standard size muffins

Crumb Topping

1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar     I used vanilla bean sugar
2 1/2 Tbsp chilled butter, diced into small cubes
1 1/2 Tbsp Sugar in the Raw

In the bowl of your food processor: Add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and the cold butter cubes.

Pulse for a few seconds, just until the butter is evenly distributed throughout and the crumbs just come together in tiny crumbles. Note: The crumb mixture should still be fluffy. If you pulse too much, the crumbs become heavy and sink.

Pour the crumb mixture into a small bowl. Mix in 1 1/2 Tbsp raw sugar lightly with your fingers. Set crumb mixture aside.

Muffins

1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
7 Tbsp vegetable oil     (you can measure 1/2 cup, then remove 1 Tbsp)
1/4 cup buttermilk   shake well
1/4 cup sour cream
2 large egg eggs
1 1/2 cups fresh blueberries    Washed, dried, and all stems removed

Preheat oven to 400F.

In a medium mixing bowl, add the flour, baking powder, baking soda and salt. With a wire whisk, mix for ~30 seconds or so. Set the dry ingredients aside.

In a large mixing bowl, add 1 cup granulated sugar, vegetable oil, buttermilk, sour cream and eggs. With a wire whisk, mix until well blended, ~30 seconds. Fold the flour mixture into the wet ingredients with a rubber spatula until just combined. Note: the batter should still be a bit lumpy. If you over mix, you will not have fluffy, tender muffins. Who wants that?

Gently fold in the blueberries with a rubber spatula.

With a large ice cream scoop, divide muffin batter evenly into 12 paper lined muffin cups. Take the the crumb topping, fluff it a bit with your fingers and sprinkle the entire top of each muffin (about 1 tbsp per muffin).

Bake muffins about 18 – 22 minutes, rotating the muffin tin halfway through the baking time, until they are lightly golden and pass the toothpick test.

Cool the muffins several minutes in the pan before removing to wire rack to cool.

Source: Cooking Classy

Blueberry lemon cream cheese coffee cake

Blueberry lemon cream cheese coffee cake

Cream cheese coffee cake has been the most popular recipe on Just Baked, by far.  Again, thank you Mother Thyme for a wonderful recipe.  Every time I make this cake, everyone says it is the best coffee cake they ever had and asks for the recipe. It really is delicious with the buttery cake, cheesecake-like filling, streusel and sweet glaze.  As good as it is, I decided to change it up this time by adding lemon and blueberries.  Don’t you just love how lemon brightens the flavor of blueberries?  The changes were simple. I added lemon extract to the cream cheese filling, subbed lemon juice for milk in the glaze  and added lemon zest to the cake.  I pressed about 1/2 pint of blueberries into the cream cheese layer. With a great, basic recipe like this, the flavor possibilities are endless.  I brought the cake to work as a treat for my coworkers and came home with an empty pan.  Empty pan = success.

Cream Cheese Coffee Cake

Yield: 13 x 9 cake

For the filling:

Two 8 oz. packages cream cheese, softened (light or regular)   I used regular

½ cup sugar

½ teaspoon vanilla extract

1 large egg

1/4 tsp lemon extract  optional

For the cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

zest of 1 lemon

1 cup sour cream (light or regular)

For the streusel topping:

¼ cup sugar

¼ cup flour

3 tablespoons butter, chilled and cubed

For the glaze:

¼ cup confectioners’ sugar

1/2 to 1 T lemon juice

Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.

Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg, vanilla and lemon extract (if using) on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)

Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract and lemon zest.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.

Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Arrange as many blueberries as you like, I did about 1/2 pint, on top of the filling. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.

Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.

Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.

To make the glaze:  In a small bowl, combine confectioners’ sugar and lemon juice until it is the right consistency for drizzling.  Drizzle over cake.

Source: Mother Thyme; Sweet Pea’s Kitchen

Brown butter blueberry streusel muffins

Brown butter blueberry streusel muffins

I was looking for a recipe to use up some leftover blueberries and well, this recipe had me at brown butter. Okay, at streusel too.  You know how I am a sucker for streusel!  Please don’t be intimidated by the brown butter. It sounds fancy, but really you just melt butter in a saucepan until it turns golden brown.  As long as you don’t burn it, that’s all there is to it.  The first time I made brown butter, I was nervous.  I almost dumped it because there was a bunch of brown specks.  I thought for sure I messed up.  It sure wouldn’t be the first time. But after a quick check online, I realized that’s just right.

I only used half the amount of the blueberries called for in the recipe because that was all baby Alex would spare.  But, I liked it this way because the berries didn’t overwhelm the taste of the muffin. And, oh my goodness, the muffin itself is delicious.  I am the only one in the family who likes blueberry muffins.  I have told you before that my family is a little crazy, right?  I didn’t want to eat all the muffins, so I brought them to work and had some very happy coworkers.  As I was eating my muffin, I was thinking how good it was, even without the blueberries.  It would make a lovely crumb cake muffin that my coffeecake-loving husband would go crazy for.  I think I’ll try that next time, maybe even with a ribbon of cinnamon sugar or sweet cream cheese?  This is the perfect base for experimenting with different flavors. But, I have to say, blueberry is a darn good place to start.

Brown butter blueberry streusel muffins

Yield: 12 muffins

For the muffin:

7 Tablespoons unsalted butter cut into a few pieces

1/3 cup buttermilk    I used regular milk

1 large egg

1 large egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries   I used about 1 cup

Place rack in the upper third of the oven. Preheat to 375 F. Line a standard muffin tin with 12 cupcake liners.  Set aside.

Place a small skillet (not nonstick or you won’t see the color change) over medium heat.  Add the 7 tablespoons of butter.  Move the butter around with a spoon until it is melted, turns a medium brown color and smells nutty. Remove from the heat right away, before it turns black.  Transfer to a bowl to cool.

In a medium bowl, whisk together the milk, egg, yolk, and vanilla until well combined. Stir in the cooled brown butter.

In a separate medium bowl, combine the flour, sugar, baking powder and salt. Pour in all the milk mixture and stir gently with a spatula. Do not over mix. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.  I used a medium cookie scoop.   Make the streusel topping.

For the streusel topping:
3 Tablespoons very cold unsalted butter, cut into small cubes
1/2 cup all-purpose flour
3 Tablespoons granulated sugar

Combine the 3 ingredients in a small bowl.  Rub together with your fingers until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake the muffins for 20 – 22 minutes, or until a little golden.  Test with a toothpick.  Cool in the muffin tin for 15 minutes before removing. Serve warm or at room temperature.

Source:  Joy the Baker Cookbook via Pennies on a Platter

What’s Baking November Round-Up- Oh My, It’s Pie!

I am so excited to be hosting November’s round-up for What’s Baking.   I was trying to think up a theme and decided it would be a good idea to try to incorporate Thanksgiving.  When I think of Thanksgiving, besides spending time with family, the turkey and all the fixings, I can’t help but think of dessert.  And, dessert for Thanksgiving always seems to include pumpkin pie.  But it doesn’t have to be pumpkin, does it?  There are so many different delicious kinds of pie. So, let’s ditch the pumpkin and make pie the theme!

My good friend, Eva of Eva Bakes, recreated the old-fashioned Southern sweet potato pie that was the perfect ending to a real barbecue meal on a recent trip back to her Southern college town.  For this pie to be authentic, a recipe with pumpkin pie spice would just not do.  It was not easy, but Eva found the perfect recipe, without the spice, that allowed the sweetness of the potato to come through.  My husband is crazy about sweet potatoes.  He would totally love this pie!

sweet potato pie

After scoring a bunch of peaches at the farmer’s market this summer, Heather Lynn at Hezzi-D’s Books and Cooks, made and jarred peach jam.  Luckily she had enough fruit to make this delicious peach pie filling too.  Heather Lynn had a mini-Thanksgiving dinner with some friends and all she had to do for dessert was make a pie crust for the sweet, spicy and juicy peach filling she already made.  Now, that’s easy entertaining. Ina would be proud!

peach pie1

Part of what Jenna from Jenna’s Cooking Journey likes about What’s Baking is that she spends a lot of time reading through blogs, looking for the perfect recipe.  She has found some great new blogs this way, including Mel’s Kitchen Cafe. where this blueberry cheesecake pie caught her eye.  Mel’s is one of my favorite blogs, too.  Mmmm…cheesecake with fresh blueberry topping? Sign me up!

blueberry cheesecake pie

Yudith, from Blissfully Delicious, didn’t really like coconut cream pie until she tasted this one that she made special for her mother’s visit.  This pie sounds delicious with a chocolate wafer crust, coconut pudding, sweetened whipped cream and toasted coconut.  And, congratulations to Yudith and her family on a new addition due this May. How exciting!

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Ange, from The Tiny Tyrant’s Kitchen, likes to steer clear of pumpkin pie for the holidays and do something different. This time she decided to give sugar cream pie a try. Although it smelled good while it baked, Ange was disappointed with the consistency and sweetness.  I’m sorry Ange, I have had more than my share of baking disappointments.

Sugar Cream Pie

Joanna, from Kosher Kitchen, decided to make chocolate pecan pie with homemade pie crust.  Although she was nervous at first, thankfully, it was easier than she thought.  The pie was well received at her Thanksgiving dinner.  After eating it, her second cousin declared Joanna’s husband a lucky man.  Her husband couldn’t help but agree, for this pie and a list of many other things. 😀

chocolate pecan pie

Sandra, of She Cooks and Bakes, just had a baby (congratulations) and was hosting Thanksgiving, so she needed a quick and easy dessert.  This peanut butter icebox pie fit the bill.  Peanut butter and chocolate just happens to be my favorite flavor combination.  In fact, I am eating mini peanut butter cups from Trader Joe’s as I type this. They are so good and I am now sad that they are almost gone.  Now, I have to buy more and make this pie!

Peanut butter icebox pie

Cookie Dough Cream Pie, say what?  Carrie from Carrie’s Sweet Life made this pie from The Cookie Dough Lover’s Cookbook, which I own. I have made several recipes from the book and they have all been wonderful. Honestly, I don’t know how I missed this recipe because it looks and sounds delicious.

Cookie-Dough-Cream-Pie-716x537

Stephanie, at Brownies and Blondies, was talking to her fiancée about his mom’s coconut cream pie recently and decided to make it for What’s Baking.  But, it seemed too summery, so she decided to add cranberries.  And then what the heck, throw in some white chocolate because it goes so well with cranberries.  And that is how this white chocolate coconut cranberry pie was born!

pie

Nicole, from Seven Ate Nine, decided to make Paleo Pie because her husband and his dad are on the Whole 30 Program, which doesn’t allow for anything in a dessert pie. So, she made an egg “crust” and filled it with eggs, sausage, peppers and onions to make a quiche of sorts.  I never think of savory pies, but we love eggs in my house.

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And, I made French silk pie. It has always been a favorite of mine and apparently it is now Jack’s and Sammie’s favorite too. Of course baby Alex loved it, but really that is no feat, he eats everything.  The great thing about this recipe is that you don’t have to worry about raw eggs.  ATK found a way around it and the filling is actually cooked. So now it is safe for small children and it is still delicious.  Really, crazy delicious!

ATK French silk pie pie

Carrie, from Carrie’s Sweet Life, is the December hostess for What’s Baking.  So, at the end of next month, make sure to head over to her blog for a round-up of some delicious peppermint recipes!

November WB collagePM

Blueberry Cream Cheese Coffeecake

I was looking on Pinterest (where else?) for a recipe to use up some blueberries and I came across this blueberry cream cheese coffee cake.  I really love anything with crumb topping and then you one up a coffee cake with cream cheese?  Now we’re talking.  The cake batter is easy enough to put together.  Then you fold in the blueberries and chunks of cream cheese to complete the batter.  The crumb topping is made by just mashing together sugar, flour and cold butter.  I have tried the two fork method and I even have a pastry blender, but I find that nothing works better than mushing it with your hands.   The cake is so pretty after it is baked with all the bright purple blueberries poking out from beneath the golden crumb topping.  When you taste it, the cake itself is moist and buttery.   Then you bite into a blueberry and it’s sweet and juicy.  Then you hit a pocket of cream cheese and it’s well, as you can imagine, creamy.  I love all the different texture and taste contrasts in this cake.  Another thing I love about coffeecake?  It is one of the few times where it is completely acceptable to eat cake and call it breakfast.  Although, that’s not to say that I haven’t eaten chocolate chip cookies in the morning and called it breakfast.  But that was only me, hiding in the kitchen, stuffing them in my mouth before my kids woke up and wanted cookies for breakfast too. 😀

Blueberry Cream Cheese Coffee Cake

Yield:  an 8 x 8 cake.  I used a 9 inch round cake pan.

For the cake:

1/4 cup (4 Tbs) butter, softened

2/3 cup granulated sugar

1 egg

1/2 tsp vanilla   (my addition)

1 cup plus 2 Tablespoons all- purpose flour, DIVIDED

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 cup fresh or frozen blueberries, washed, dried and picked over for stems    I used fresh

3 oz cold cream cheese, cut into small cubes

For the crumb topping:

4 Tablespoons flour

4 Tablespoons sugar

2 Tablespoons cold butter

Preheat oven to 375F.  Using a stand mixer fitted with the paddle attachment,  cream the butter and sugar on medium speed until fluffy.  Beat in the egg and vanilla (if using).  Combine 1 cup of flour, baking powder and salt in a separate bowl.  Gradually add the flour mixture to the butter mixture, alternating with the milk.  Start and end with the flour mixture.

Toss the blueberries with remaining 2 Tbs flour.  With a spatula, fold the blueberries and cream cheese cubes into the batter.  Pour the batter into a greased 8 inch baking pan.  I used a 9in round.  I wish I would have put a parchment circle on the bottom so the cake would have been easier to remove and put on my cake stand.

Prepare the crumb topping:  In a small bowl, combine flour and sugar.  Cut in butter until crumbly. Sprinkle evenly over the batter.  Bake for about 40 – 45 minutes or until a toothpick inserted in the center comes out clean.  Mine took about 35 minutes.

Helpful Hints:

  • If you use frozen berries, do not thaw before using or they will bleed into the cake.  It will still taste good, but it won’t look as pretty.
  • When making the crumb topping, I find just using my hands to work better than two forks or a pastry blender.

Source: Slightly adapted from Confessions of a Cookbook Queen, originally from Taste of Home magazine

Blueberry Frozen Yogurt

I totally fell in love with this strawberry frozen yogurt this summer.  So when I had some leftover blueberries I decided a blueberry version would be delicious.  Hmmm…but, where to get a recipe?  Well, if it is ice cream, sorbet, sherbet, basically anything frozen, then you turn to The Perfect Scoop for the recipe.  If you didn’t already know, you can trust me on this.  David Lebovitz is the master.
I love that this is a no-cook recipe that contains, 1,2,3,4,5 ingredients.  Just five. Nothing weird or scientific sounding.  Nope, just regular household stuff so you don’t have to feel so bad about indulging in this treat.  The base is easily prepared in the blender and then frozen in your ice cream maker.  I was blown away by the gorgeous color of this ice cream. I love pretty food. 😀   Then when you get past the color and taste it, you won’t believe how unbelievably bold the fresh blueberry flavor is.  Delicious.
This month Jaida at Sweet Beginnings is hosting What’s Baking and the theme is summer fruits.  This ice cream is the perfect way to highlight the sweetness of blueberries when in season and cool down maybe just a bit during this crazy hot summer.
Blueberry Frozen Yogurt
Makes 1 quart
1 1/2 cups (360 g) plain whole-milk yogurt   (You can sub Greek yogurt)
3/4 cup (150g) sugar
3 cups (340g) blueberries, fresh or frozen
1 tsp kirsch    I used vodka
2 tsp freshly squeezed lemon juice
In a blender or food processor, blend together the yogurt, sugar, and blueberries.  Press the mixture through a strainer to remove as much of the seeds as you can.  Don’t skip this step or the texture will be gritty. Stir in the kirsch and lemon juice.  Chill the base for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
If you’d like it richer, sub in 1 1/2 cups (360g) of Greek Yogurt.

Blueberry Buckle

Holy cow! Pretty soon I will have made so many recipes from The Back in the Day Bakery Cookbook, you won’t even have to buy it! 😀  The book really is that good.  The other day, I bought three pints of blueberries because they were super cheap.  We ate some, froze some, and  I decided that I had to make the Back in the Day Bakery’s blueberry buckle with the rest.  But, I had to get rid of at least half of this cake or else I would be eating the whole dang thing.  There are worse problems I suppose.  But, I convinced my father in law to swing by and pick some up.  It really didn’t take much convincing.  And, he was nice enough to give me some raspberries that he picked from his garden in exchange.  Sounds like a fair trade to me.

This is a really simple cake to put together.  The batter is similar to other coffee cake batters.  But, I love the addition of the sour cream and lemon zest for a bit of tang.  The recipe makes a ton of streusel.  It may seem like too much, but don’t be tempted to not use it all.  Come on, the cinnamon streusel is the best part!  I ate it warm out of the oven for breakfast and it was delicious.  My mother in law enjoyed hers with a scoop of vanilla ice cream.  Why didn’t I think of that?  Okay, maybe not for the piece I ate for breakfast but on one of the other two pieces I ate that day.  And, now I have none left.  Oh well, I will have to keep this in mind for next time.

Back in the Day Bakery’s Blueberry Buckle

Yield:  one 9 inch round cake

For the crumble:

1/4 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp cinnamon
1/8 tsp fresh grated nutmeg
1 1/3 cup unbleached all-purpose flour
8 Tbsp (1 stick ) cold unsalted butter, cut into 1/2 inch cubes

For the cake:
1 1/4 cups unbleached all-purpose flour
1 tsp baking powder, preferably aluminum free
1/4 tsp baking soda
1/2 tsp fine sea salt
1/4 tsp cardamom  I omitted
6 T unsalted butter, room temperature
3/4 granulated cup sugar
2 large eggs, at room temp
1 tsp vanilla
1/2 tsp grated lemon zest
2/3 cup sour cream
2 cups fresh blueberries

Position rack in the lower third of the oven and preheat to 350F.  Butter the sides of a 9 inch round cake pan and line the bottom with parchment.

Make the crumb topping:  Combine the sugars, cinnamon, nutmeg, and flour in a small bowl and mix until well blended.  Cut in the butter with a pastry blender until the crumbs are the size of peas.  Put the topping in a covered container and set in the freezer to chill while you make the cake batter.

To make the buckle:  Sift together the flour, baking powder, baking soda, salt and cardamom.  Set aside.

In the bowl of a stand mixer with a paddle, cream the butter and granulated sugar on high speed for 5 to 7 minutes, until light and fluffy.  Reduce the speed to low,  and add in the eggs one at a time, mixing well after each one.  Add the vanilla, lemon zest and sour cream.

With the mixer on low, add the dry ingredients to the butter mixture, mixing just until incorporated. Gently fold in the blueberries.

Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the crumb topping over the cake batter. Bake for 40 to 50 minutes, until the top is golden brown and firm to the touch.  Sprinkle the top lightly with powdered sugar if desired.  Serve warm or at room temperature.  Wrapped in plastic, the buckle will keep at room temperature for 2 to 3 days.

Source:  The Back in the Day Bakery Cookbook

Blueberry muffins with doughnut topping

When I was looking for a recipe to use up my very brown bananas, I came across this recipe for blueberry muffins with doughnut topping.  Now, with a name like that, you have to agree that these muffins had to be made.   And soon. But, as was the problem with the last batch of blueberry muffins I made, no one here will eat them.  Ugh.  Luckily, I was going to my parents in the morning to help them with their garage sale.  So, I got to unload both my muffins and a bunch of the old clothes Sammie and Alex outgrew.  When I got there, my sister and her two kids attacked me for muffins before I even got in the door.  At least her kids loved them.  But, I have to admit, they mostly ate off the cinnamon sugar top, giving the half eaten bottoms to papa. 😀 My poor dad.  He didn’t even get the best part.

Like most muffins, these were simple to prepare.  You just need to make sure to mix with a gentle hand and not overdo it or you will have tough muffins.  And, no one wants that!  I love the lemon flavor in combination with the sweet blueberries.  I didn’t think just the lemon zest was enough, so I added a bit of lemon extract to make the lemon flavor a bit more pronounced.   When the muffins are warm, you dip their tops in melted butter and then roll them in cinnamon sugar.  The cinnamon sugar crust is a perfect texture contrast to the fluffy, lemon scented cake.  If you have some blueberries on hand, these are a must make.  If you don’t, buy some….

Blueberry muffins with doughnut topping

Yield: 12 muffins

Muffins:
2 cups (255 grams) all purpose flour
½ cup (100g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180ml) cold buttermilk, well shaken
3 oz. (3/4 stick/85 gram) unsalted butter, melted and tepid
2 large eggs, room temp
2 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1 ½ cups (8 oz/225g) fresh blueberries, pick over for stems

I added a few drops of lemon extract   optional

Doughnut topping:
½ cup (100g) granulated sugar
1 ½ teaspoons ground cinnamon
3 oz (3/4 stick)  unsalted butter, melted-  I used 1/2 stick and it was plenty

Center rack in oven and preheat the oven to 375°F. Lightly coat a 12-cup standard muffin pan with nonstick spray, then flour the cups, tapping out excess.  Or butter and flour the cups.  Or, line with fluted paper or foil liners.  Have all ingredients at room temperature except the buttermilk.

To make the muffins:  In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, stir together the buttermilk, butter, eggs, lemon zest and vanilla until combined. Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until moistened.  Do not beat until smooth, or the muffins will have a coarse texture. Using a spatula, fold in the blueberries just enough to incorporate them into the batter.  The batter will be very thick,

Using an ice cream scoop ( 2 1/4 inches in diameter/#16), fill the prepared pans with the batter ¾ full. Bake the muffins until golden, spring back when gently pressed in the center, and are starting to pull away from the muffin cups, 18 to 23 minutes.  Cool in the pan just until they can be handled, 10 to 15 minutes.

Make the topping: In a small bowl, stir together the sugar and cinnamon. While the muffins are still warm, gently remove them from the pan one at a time, dip the tops in the melted butter, and roll into the cinnamon sugar to coat. Place on a wire rack.
Serve warm or at room temperature.  Store at room temperature up to 2 days in an airtight container.  They may be frozen up to 10 days, then thaw at room temperature for 1 to 1.5 hours.

Source:  Baking for All Occasions by Flo Braker

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