Saturday, July 30, 2011

Perfect Blueberry Muffins



We were in Chicago visiting our daughter Amber. One morning she made the best blueberry muffins I have ever eaten. They were perfect. A hint of lemon, tender crumb, juicy berries and a tasty streusel topping. What's not to like? I asked for the recipe, that's just what we do. She explained it was on Our Best Bites. What? I look at that site every day. Somehow I had missed it.
I hesitated to make them at home. Food always tastes better when someone bakes it for you and Amber lives at sea level, we live above 5000 feet. But I tried the recipe and I'm happy to say the muffins turned out perfect. This recipe is a keeper. Thank you, Our Best Bites!






Streusel-Topped Blueberry Muffins or Perfect Blueberry Muffins
Recipe from Our Best Bites
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Combine flour, baking powder, salt, sugar and citrus peel is large bowl and stir. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

5 comments:

Megan said...

Perfect timing! We just went blueberry picking yesterday and came home with 3 pounds of goodness...we'll definitley try this recipe!

Amber said...

These really are the best blueberry muffins! I'm going to make some right now... glad to find a (lower) fat muffin recipe that tastes delicious!

Candise said...

I wonder how these would be with fresh raspberries? Do they bake well?

Amber Brady said...

That streusel makes me want one right now! Thanks for sharing at Sweet & Savory Saturdays #10!

~Amber @ Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com

Ruth Soukup said...

I am a huge fan of blueberry muffins!! I will absolutely be trying out this recipe! Thank you so much for sharing it!

My readers would love to see this recipe! I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/