Blueberry Muffins 1 ¾ cups plus 1 T flour, divided 2 ¾ tsp baking powder ¾ tsp salt ½ cup plus 1 T sugar, divided 2 tsp orange or lemon zest 1 large egg ¾ cup buttermilk 1/3 cup oil 1 cup fresh or frozen blueberries Streusel Topping ¼ cup sugar 2 ½ T flour ½ tsp cinnamon 1 ½ T butter Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners and set aside. Lightly spoon 1 ¾ cups flour into measuring cups and level with a knife. Combine flour with baking powder, salt, ½ cup sugar, and citrus zest in a large bowl. Make a well in the center of the mixture. Whisk together the egg, buttermilk, and oil in a separate small bowl. Add to dry ingredients, stirring just until moistened. Combine remaining 1 T flour and 1 T sugar in a small bowl and then toss blueberries into this mixture until they are well coated. Gently fold blueberry mixture into the batter. Spoon batter into lined muffin tins, filling 2/3 full. For the Streusel topping: Combine sugar, flour, and cinnamon. Cut in butter with a pastry cutter or 2 butter knives until the mixture is crumbly. Sprinkle over batter and bake 18 minutes or until tops are golden and a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack. |
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