Blueberry Muffins
Source/Author: Lu
Buttermilk ok kefir is at room temperature. If using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning purple.
Ingredients:
| • sugar | 1/2 cup |
| • salt | 1/2 teaspoon |
| • All-purpose flour | 2 cups |
| • baking powder | 1 tablespoon |
| • eggs | 2 large |
| • unsalted butter | 1/2 cup |
| • all-purpose flour (for streusel topping) | 1/4 cup |
| • sugar (for streusel topping) | 1/4 cup |
| • cold unsalted butter (for streusel topping) | 2 tablespoons |
| • kefir or buttermilk | 3/4 cup |
| • pure vanilla extract | 1 1/2 teaspoons |
| • blueberries | 1 1/4 cups |
| • flour for coating berries | 1 tablespoon |
1. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin).
STREUSEL TOPPING.
2. In a medium bowl, combine the flour and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside.
MUFFINS
3. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
4. Melt and cool butter.
5. In a small bowl, combine melted butter, eggs, buttermilk and vanilla extract. Whisk to combine.
6. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick.
7. Coat berries with 1 tablespoon of flour and gently fold into the batter.
8. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full.
9. Sprinkle the streusel topping over muffins.
10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
11. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.