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Blueberry Streusel
Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in
middle of oven. Line 16 - 18 muffin cups with
paper liners or
spray with a non stick vegetable spray.
In a measuring cup
mix together the milk, eggs, and vanilla extract.
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
blender or two knives. (The mixture should look like coarse crumbs.) Remove
one cup of the mixture and set aside in a separate bowl to make the streusel topping.
To the remaining muffin batter, gently fold in
the blueberries and lemon zest.
Add
the milk and egg mixture to the flour mixture. Stir until just
combined. (Do not over mix this mixture or the muffins will be tough when baked.)
Fill each muffin cup
with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping:
Melt the remaining 2 tablespoons (28 grams) butter and
drizzle over the reserved 1 one cup of streusel
topping.
Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each
muffin. Place in the oven and bake until very lightly browned and firm to the
touch and a toothpick inserted in the center comes out clean, about 18 - 22
minutes. Place on a wire rack to cool.
Makes 16
- 18 regular-sized muffins.
Note: Frozen blueberries can
be used instead of fresh. Do not thaw the berries before using them. Make sure
you do not overmix the batter after you add the blueberries or the batter will
turn blue.
Adapted from Oregon's
Cuisine of the Rain by Karen Brooks.
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