INA GARTEN BLUEBERRY MUFFINS *****(THE BEST!)
Categories Berry Breakfast Brunch Bake Kid-Friendly Quick & Easy Summer Edible Gift
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Instructions Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Zest Meyer lemon; set zest aside and save lemon for another use. For the topping, place all the streusel ingredients together in the bowl of a small 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; set aside. Note: This makes a very loose streusel, if you like it with more clumps, add more butter. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside. 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 batter when the batter is almost incorporated. Donât over-mix! With a large spoon, scoop the batter into the prepared cups, filling them almost full. Divide streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown. Notes - If you donât have buttermilk, use regular milk and squeeze in a tablespoon of the lemon you used to zest with. Let set
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