My coworker, Katie, is pretty perceptive. A few days before my birthday, I mentioned that Tom was making me cupcakes. I had originally requested red velvet cupcakes, but then I decided I didn’t want him buying things I will never use again, like food coloring, or didn’t want to get rid of again, like buttermilk (and yes, he would buy it. He wouldn’t substitute anything). Well, what does my coworker bring into work on my birthday but red velvet sandwich cookies with cream cheese filling. Le yum! I was in a cream cheese frosting bliss that week, for sure.
Katie’s birthday is just two days after mine, so I wanted to bring something in. I thought about making chocolate chip muffins but then I remembered that Katie, like me, isn’t crazy about too many chocolate chips in chocolate chip cookies, so I wasn’t sure if she’d like the muffins. I decided to play it safe and go with blueberries, which are fresh and seasonal, anyway. I just had to pick a recipe with streusel because streusel is incredibly awesome, and really should be its own food group.
My only issue with these muffins is that the streusel didn’t get nice and golden. I kept checking the muffins and they weren’t looking much different, so I ended up taking them out when a skewer came out clean, so as not to overbake them. I think there might be a little too much flour mixture set aside for the streusel (and this is coming from someone who would probably enjoy streusel on a hamburger, and who got more muffins than the recipe called for). So I wonder if, in turn, there isn’t quite enough butter to make it get a little more golden.
Thankfully, though, the muffins tasted great. They had a nice buttery crumb, and were incredibly moist. I also loved the touch of lemon in these. Blueberry and lemon are definitely a match made in cake-for-breakfast heaven.
Blueberry Streusel Muffins
Yields 12-14 muffins (but I got 18)
Joy of Baking
1 cup milk
2 large eggs, lightly beaten
1 tsp. vanilla extract
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups blueberries
1/2 Tbsp. lemon zest
2 Tbsp. unsalted butter, melted
Preheat the oven to 350 and line or grease muffin tins.
In a measuring cup, mix together the milk, eggs, and vanilla extract. Set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or two knives, until the mixture looks like coarse crumbs. Put 1 cup of the mixture into a small bowl to make the streusel later. Fold in the blueberries and lemon zest. Then, add the milk mixture to the flour mixture. Stir until just combined – don’t overmix. Fill each muffin cup almost full with batter.
For the streusel: Drizzle the melted butter over the reserved flour mixture. Mix with a fork until it’s crumbly and looks like coarse meal. Sprinkle some of the streusel mixture over each muffin.
Bake 18-20 minutes, or until a toothpick comes out clean and cupcakes are firm to the touch. Cool on a wire rack.