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Blueberry Streusel Muffins Recipe

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This recipe for Blueberry Streusel Muffins, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton

Category:
Category:

Ingredients:  
Ingredients:  

Streusel

1 cups all-purpose flour

⅓ cup packed dark brown sugar

⅓ cup granulated sugar

teaspoon ground cinnamon

pinch salt

7 tablespoons unsalted butter, melted


Muffins

4 tablespoons unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin

2 cups all-purpose flour, plus extra for preparing muffin tin

1 large egg

1 teaspoon vanilla extract

1 cup granulated sugar

1 teaspoon grated lemon zest

cup buttermilk

1 tablespoon baking powder

teaspoon salt

1 cups frozen blueberries

Directions:
Directions:

To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment. Wyman's brand frozen wild blueberries are our first choice, but an equal amount of fresh blueberries may be substituted.

1. For the streusel: Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

2. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:


 

 

 

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