So I yesterday for my after-the-fast craving – I baked these really delicious blueberry struessel muffins. I originally adapted it from a cranberry muffin recipe that I had seen in the October issue of Cook’s Illustrated.
This recipe requires a few bowls, but ultimately is very easy to make. I played with the streusel topping – I think More is More when it comes to my muffin – so feel free to adjust as you like.
They are especially delicious hot out of the oven with a cold glass of ice coffee! The recipe is a dairy one – but can be adapted to Pareve – by substituting almond milk and margarine for the dairy counterparts.
The key to making this muffin is to really give the batter the time to rest – before scooping into muffin tins. Resting helps the batter thicken and results in high fluffy muffins.
The Best Blueberry Streusel Muffins
3 tbsp. all purpose flour
4 tsp. granulated sugar
1 1/2 tbsp. packed light brown sugar
2 tbsp. unsalted butter, room temperature
1/2 cup + 2 tbsp. cup walnuts
1 1/3 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup walnuts
1/2 cup + 1 tbsp.granulated sugar
2 large eggs
6 tbsp. unsalted butter, melted and cooled slightly
1/2 cup heavy cream or whole milk
2 cups frozen blueberries
1 tbsp. confectioner’s sugar
Pre-heat oven to 425 F
For the Streusel:
1. Add all the ingredients to a food processor and process until the walnuts are coarsely chopped.
For the Muffin:
1. Spray 12 cup muffin tin with baking spray with flour
2. In a bowl, whisk by hand the flour, baking powder, 3/4 tsp. salt together and set aside
3. Process the waluts and sugar in the food processor until mixture resembles coarse sand.
4. Transfer the processed walnut mixture into a large mixing bowl and whisk in the eggs, butter, and cream until just combined.
5.Then take your flour mixture and add it to the wet mixture – and whisk together until just moistened and no streaks of flour remain.
6. Set batter aside for at least 30 minutes (DO NOT SKIP THIS STEP)
7. Pulse the blueberries in the food processor with the confectioners sugar until coarsely chopped.
8. Add blueberries to batter and fold gently using a rubber spatula.
9. Using an ice cream scooper or measuring cup, scoop out the batter into the muffin tins, slightly mounding in the middle.
10. Even sprinkle and press into the muffin the streusel topping that you set aside. Be sure to gently press down the streusel to ensure adherence to the top of the muffin.
11. Bake until muffin tops are golden and just firm (17-18 minutes) rotating muffins from front to back halfway thru baking time.
Cool on wire rack before removing from tin at least 10 minutes -and then serve.