Blueberry Muffins with Streusel Topping
Hey, I got a pound of blueberries with this recipe’s name on it. These muffins taste like my childhood, so this means when you eat them, you’ll be transported to the children’s department of the Wheaton Public Library asking if there are “any more books besides the ones on the shelves” because you are “all out of books to read.” Wow, finish this sentence with, “But I’m such a nerd!” and you can put me out to pasture forever (one step away from complaining how hard it was to get whisked away to the Talented and Gifted Program in elementary school while everyone sat in regular class - I did not have this experience and only marveled in the joy of being whisked away to speech therapy and remedial math class).
Hey, at least there were these muffins, the unconditional love of my family, and I finally figured out the math thing when I was 17.
Note: if you use frozen blueberries, make sure that they are still frozen or only partially thawed.
Makes 12 muffins.
3/4 cup sugar
2 teaspoons grated lemon zest
2 1/4 cups all purpose flour
7 tablespoons plus 1 teaspoon unsalted butter
1 tablespoon baking powder
1/2 cup milk
2 cups blueberries, fresh or frozen
1. Preheat the oven to 400. Put paper cups in the muffin tins because you ain’t cleaning this stuff up.
2. In a small bowl, combine a quarter cup of the sugar and 1 teaspoon of the lemon zest; crush them together until the sugar absorbs some of the lemon flavor, about 1 minute. Add 1/4 cup of the flour and 2 tablespoons of the butter. Cut into mixture until it forms coarse crumbs. Set this streusel topping aside.
3. In a large bowl, place the remaining 1/2 cup sugar and 1 teaspoon lemon zest, crush until sugar absorbs, about 1 minute. Add the remaining 2 cups flour and the baking powder and toss to blend well.
4. Nuke the remaining butter and let cool slightly. In a medium bowl, whisk together the egg, milk, and melted butter. Pour the liquid over the flour mixture and fold lightly, 3 or 4 times with a rubber spatula to partially combine. Sprinkle the blueberries over the batter and distribute evenly, using as few strokes as possible (the mixture should not be perfectly smooth and will be quite dry).
5. Quickly divide the batter among the prepared muffin cups and sprinkle about 1 tablespoon of the streusel topping per muffin. Bake in the middle of the oven until just golden, about 15-18 minutes depending on your oven.