There is just nothing like a warm, slightly tart, slightly sweet, fluffy, crunchy topped muffin to start your day. I bought these blueberries last week with the intention of making muffins, and then I completely forgot about them. Luckily, on Saturday morning, while I was shoving things around in my fridge trying to find something appealing for breakfast, the carton fell out and they scattered all over my kitchen…as if to remind me that they were still there, and would I please bake them up into something wonderful? So, after chasing them all down (a huge disappointment to the dog, who, of course, thought I had obligingly thrown them all about just for him to play with) and cleaning them up a bit, I dug out the first cookbook I ever received as a gift and found a recipe for muffins. Blueberry Streusel Muffins, to be exact. What was the cookbook you ask? The All-New, Ultimate Southern Living Cookbook, given to me by my mother for Christmas, 2008. The recipe is so simple, and it takes almost no time at all to whip these beauties up, and get them in the oven. They bake for 20 minutes, which is just long enough for you to feed the dog his breakfast, get the coffee on, and hunt down your husband, who is out in the garage building the world’s most awesome vehicle, or whatever it is they do out there. Then you pull them out of the oven, smear on a little of that butter you made (homemade butter! More on that later, I promise) and sit down to a perfect weekend breakfast.
Blueberry Streusel Muffins:
- 1/4 cup slivered almonds (I used chopped walnuts, since I was out of almonds)
- 1/4 cup firmly packed light brown sugar
- 3 tablespoons all purpose flour, divided
- 3 tablespoons butter, cut into pieces
- 1/4 cup uncooked rolled oats
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons grated lemon rind
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
- 1 1/2 cup fresh blueberries
- Pulse almonds, brown sugar, 2 tablespoons flour, and butter 4 or 5 times in a food processor or until nuts are chopped and topping is crumbly. Stir in oats and set aside.
- Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
- Toss blueberries with remaining tablespoon flour and gently fold into batter. Spoon batter into greased muffin pans, filling three-fourths full; sprinkle batter with crumble topping, gently pressing into batter.
- Bake at 400° for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove to wire rack to cook.
Makes 14 muffins.
( a note on the lemon, it was quite strong…Next time I would use a little less, maybe even half of that. I would have liked to taste a little more of the berries, and not so much lemon.)