I try to use what I have in the house because it’s way too cold outside to be running to the grocery store to pick up buttermilk or fresh blueberries. I think we all do that to some extent. I have to say tough these turned out to taste pretty good.
I had about ¾ cup of regular skim milk and then used the remainder of my husband’s lactose free milk to get to 2 cups of the required “buttermilk” liquid.
I really think this recipe could have used a teaspoon of vanilla and a little more lemon zest – just me. The lemon zest was an excellent addition.
I used frozen blueberries instead of fresh. The blueberries were a little flavorless. I think fresh blues would have been better.
The crumble topping was good but needed a little more butter because it wasn’t nearly as crumbly as it should have been, even after kneading it for some time. There was too much flour and sugar for the requisite butter proportions. IMHO.
But in the end the muffins tasted pretty good. Will I ever use buttermilk? I probably will not because you have to purchase a quart of the stuff. When you want to bake on the spur of the moment, you want to bake and you really don’t plan it out. You just hope for the best with what you have in the pantry and fridge. Now when you know you have to bake, that’s a different story and you need to plan it all out.
This is Ina’s recipe from her Back to Basics Cookbook. It makes 2 dozen if you fill the receptacle 2/3rds full. (ps, let the person reading the recipe know how many it makes. That would be helpful.) Plus I use PAM and skip the papers.
Blueberry Streusel Muffins
- 3 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- ¼ pound (1 stick) unsalted butter, melted and cooled
- 1 ½ teaspoons grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons cold unsalted butter, diced
Preheat the oven to 375 degrees. Line the muffin tins with papers.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend withyour hands. 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. Fold the blueberries into the bater Don’t over mix. Fill 2/3rd full.
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. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 Tablespoon of the streusel on top of each muffin. Bake the muffins for 10 to 25 minutes, until golden brown.