I’m not a big-time baker. But, if I’m baking, nine times out of ten, it’s going to involve blueberries (see here, here and here). And I have to be in a certain mood…usually a lazy, I-don’t-have-to-go-anywhere-today-and-I-will-wear-torn-and-stained-sweatpants-all-day kind of mood. And that mood struck last weekend, when we had two days in a row of heavy rain. Lounging on the couch, windows open, rain falling, Kicking Horse coffee in hand, chowing down on freshly baked muffins … heaven.
Streusel Topped Blueberry Muffins
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
½ cup salted butter – melted and cooled (I know most people use unsalted butter in baking/cooking but I just use salted for these muffins and skip adding extra salt)
1 cup sugar
2 large eggs
1 cup buttermilk (I never buy buttermilk, but just make it myself with 1 tbsp of lemon juice and just short of a cup of milk … total liquid=1 cup. Let it sit for about five minutes before using.)
2 tsp vanilla extract
1 pint of fresh blueberriesStreusel topping
2 tbsp melted butter
2 tbsp sugar
1/4 cup all purpose flour
Preheat oven to 425 degrees.Combine butter and sugar. Beat in eggs, and then add buttermilk and vanilla.
Next, combine your dry ingredients (flour, baking soda, baking powder). Add wet ingredients to dry ingredients and mix until just incorporated. Gently mix in the blueberries.
Pour batter into greased muffin tin (12). Mix streusel ingredients until crumbly and sprinkle over top of muffins. Bake for 5 minutes at 425, then lower to 350 and bake for another 12-15 minutes, until golden brown.