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Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Blueberry Streusel Muffins

Feb 6, 2013

I don’t make muffins often because lets be real when I make them I just want to eat them all day.  This recipe had been tempting me for awhile now so I figured it was time to give it a go.  My girl Ina never disappoints with her recipes, these muffins were ridiculously good.  I made a dozen muffins and 24 hours later they were all gone, that is how good they were.  I promise you won’t be disappointed.  The topping is the best part so don’t scrimp on it!

{BLUEBERRY STREUSEL MUFFINS}

Adapted From: Barefoot Contessa Back to Basics

  • 1¾ cups all-purpose flour
  • ¾ cups granulated sugar
  • 2¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 4 tablespoon unsalted butter, melted and cooled
  • 1 Meyer lemon
  • 1 large egg
  • 6 oz. fresh blueberries
  • ½ cup + 2 tablespoon all-purpose flour
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoon cold unsalted butter

~ Preparation ~

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

  2. Zest Meyer lemon; set zest aside and save lemon for another use.

  3. Sift the flour, sugar, baking powder, baking soda, and salt into a
    large bowl and blend with your 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 batter. Don’t over-mix! With a standard
    (2¼-inch) ice-cream scoop or large spoon. Scoop the batter into the
    prepared cups, filling them almost full.

  4. 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 20 to 25 minutes,
    until golden brown.

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  1. FlirtyGems says:

    At least they have blueberries in them thats healthy but I would eat all 12 of them 🙂

  2. These look SO delicious my friend! I bet I could eat the whole batch 🙂

  3. I just posted an Ina recipe yesterday – love her! These have been on my 'want to make' list for a while. I can see myself having zero control when they're in the house.

  4. I just made banana streusel muffins on Monday night! These look pretty darn good.

  5. Anna H says:

    Ina is the best! I just picked up her new cookbook at costco! : ) I love when she says "How bad can that be!?" ; )

  6. Nat says:

    Omg these look amazing!! I love blueberry muffins

  7. Taylor says:

    oh I love my Ina, I bet this is ridiculous! They look amazing.

    http://itsthelittlethingsblog.blogspot.com

  8. Those look so so delicious! Starving now!

  9. 17 Perth says:

    These. Look. Delicious. My husband just gave up all wheat–no more gluten for him. Hmmmm. That just means more for me? 😉

  10. yum..if I made these I would totally eat them all in a day!

  11. Ashley says:

    Yay! On my to-do list for this weekend for sure. Here's hoping I don't eat them all!

  12. Val says:

    This is muffin heaven at it's finest!

  13. Koplax says:

    Excellent information and facts. Only real difficulty I was basically receiving was viewing the pics. No idea exactly why.

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