Andy said – “wow, these might be better than Dunkin Donuts!” “I love them!” Andy obviously loves the muffins from DD – so a big compliment, huge. I worried that I overbaked them a bit, but Andy assured me that all was delicious and then, “can I have another one?” Greg and friends Matt and Collin also thoroughly enjoyed. Matt didn’t remember ever having a blueberry muffin and wasn’t sure if he would like, but he tried and did! Collin tries everything and will probably be a chef one day – so I always know it is good if Collin gives it the ok. And me, I loved the top. The streusally top with its buttery, crispy, sugary clumps makes me very happy. It is really all I need. Toast the top, spread some extra butter (I know, it’s a lot of butter!) and wow, just scrumptious and decadent.
This recipe makes 12 – double the batter if you you have a crowd.
Do not thaw blueberries. Keep them frozen until the last minute to avoid streaky greenish batter.
blueberry streusel muffins (very slightly adapted from Cook’s Illustrated Magazine’s Holiday Baking 2010):
1 1/4 cups all purpose flour
1/3 cup packed dark brown sugar
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 pinches kosher salt
7 tablespoons unsalted butter, melted
2 cups all purpose flour, plus little extra for muffin tin
1 large egg
1 teaspoon vanilla extract
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups frozen blueberries
For the streusel, combine and whisk together the flour, both sugars, cinnamon and salt. Add the melted butter and toss with a fork (I used my hand) until evenly wet-ish throughout. Set aside.
Preheat oven to 375 degrees. Butter and lightly flour 12 cup muffin tin (I will probe use paper liners next time.)
In a medium bowl, whisk the egg until pale – for about 30 seconds. Add the vanilla and sugar and whisk again – vigorously again about 30 seconds.
Slowly whisk in the melted butter and then add the buttermilk and whisk until just combined.
Reserve 1 tablespoon flour (for the blueberries) and whisk remaining flour, baking powder and salt in a large bowl. Fold in the egg mixture until almost combined.
Toss the frozen blueberries with the tablespoon of flour and carefully fold into the batter.
Scoop better evenly into muffin tin and top with the streusel. I didn’t use all of the streusel – but saved it in the freezer for streusel on the fly.
Bake until just just done. I overcooked mine a little so watch carefully probably from 23-30 m depending on your oven and muffin tin.
Cool for about 15 minutes then gently remove from pan and let cool completely on rack.