Best Blueberry Muffins

BLUEBERRY STREUSEL MUFFINS

These are hands down our all time favorite, get em’ while they’re hot, stampede through the kitchen, best blueberry muffins ever! They are from food Queen, Ina Garten who has a way of catapulting the most simple foods to another level. Fresh or frozen blueberries both work perfectly. We recommend a healthy slathering of almond butter!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 4 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp Kosher salt

• 2 cups buttermilk, shaken

• 1/4 lb (1 stick) unsalted butter, melted and cooled

• 1 1/2 tsp grated lemon zest

• 2 extra-large eggs

• 2 cups fresh or frozen Continuous Harmony Farm blueberries

• For the Streusel Topping

• 1/4 cup all-purpose flour

• 1/2 cup light brown sugar, lightly packed

• 1 tsp ground cinnamon

• 1/4 tsp Kosher salt

• 4 tbsp (1/2 stick) cold unsalted butter, diced

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Line muffin tins with paper liners.

2. Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands.

3. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended.

4. Fold the blueberries into the batter. Don’t overmix!

5. With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full

6. .For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. (I just use a pasty cutter because my food processor has been broken for about 5 years)

7. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the streusel on top of each muffin.

8. Bake the muffins for 20 to 25 minutes, until golden brown.