I have made blueberry muffins countless times, and this recipe from "Screen Doors and Sweet Tea" is by far my favorite. Blueberries are in season now, and with the 2-for-1 deal on organic berries from the local supermarket, I could not resist baking them into some muffins. The key is the streusel topping, which I almost missed as it was not part of the recipe, but a side note. They would not have been the same without it. Makes about 20-22 muffins.
Blueberry Muffins
- 2 C. unbleached all-purpose flour
- 2/3 C. packed lt. brown sugar
- 1 T. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- Grating of nutmeg
- 1 1/2 C. fresh or frozen blueberries (do not thaw)
- 2 large eggs
- 1 C. buttermilk
- 1/2 C. (1 stick) unsalted butter, melted
- 1 t. grated orange zest (or lemon)
- 1/4 t. almond extract
- 1/2 t. vanilla extract
- For streusel topping: 1 C. sugar, 3/4 C. all-purpose flour, 4 T. melted butter
- Line baking cups with paper baking cups
- In a large bowl with a whisk, combine the flour, brown sugar, baking powder, salt and nutmeg.
- Toss the blueberries to coat with flour and evenly distribute
- In a separate bowl, whisk together the eggs, buttermilk, butter, zest, and almond and vanilla extracts.
- Using a rubber spatula, combine the wet ingredients into the dry ingredients. Stir until everything is just moistened. Divide the batter among the muffin cups, filling each 2/3 full.
- To make the topping, combine 1 C. sugar with 3/4 C. all purpose flour. Make a well in the center and add 4 T. melted butter. Toss with your fingertips to form a crumbly topping and sprinkle over the muffins.
- Bake for 15 minutes. Allow to cool for 5 minutes and then turn out of the pan onto a rack.
