The Lexingtonienne

August18th

4 Comments

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Greetings from Blueberry Hill.

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Are you experiencing an influx of fabulous blueberries where you live too?

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I’ve been eating them for breakfast every morning with cut-up cantaloupe (also really good right now).

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I thought since they are so good — and so cheap at the moment — that it might be worth trying some homemade blueberry muffins.

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And in hopes that my husband — who likes to eat healthy (I suppose there’s one in every relationship) — wouldn’t be mildly devastated by the presence of freshly baked confections in our kitchen, I used some whole wheat flour. KAPOW! Healthy.

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What about the stick of butter and all the sugar, you say?

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To that, I say (in my monster voice), “What about it.”

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For fun, I also added a streusel topping. Don’t even start on me about that, health nuts. You know I am not here to make you skinny.

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Look, if it’s bothering you so much, go for a run and then eat one. That’s what I did. (Yes, it’s fine. I’m allowed to run for as long as it’s comfortable. The baby likes it. Jeez, you guys are all over me today.) 😉

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FRESH BLUEBERRY MUFFINS WITH STREUSEL TOPPING
Adapted from the Joy of Cooking

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For the muffins:
2 C all-purpose flour (you can substitute up to 1 C whole wheat flour for an equal amount of all-purpose)
1 T baking powder
1/2 t salt
2 large eggs
1 C milk or cream (I used whole milk)
2/3 C sugar or packed light brown sugar
1 stick unsalted butter, melted (warm but not hot)
1 t vanilla
1 1/2 C fresh (or frozen) blueberries

For the streusel:
2/3 C all-purpose flour
2/3 C finely chopped walnuts or pecans (I used half pecans, half almonds because it’s what I had)
5 T unsalted butter, melted
1 t ground cinnamon
1/4 t salt

Blend with a fork or pulse in a food processor until the mixture resembles coarse crumbs. Set aside while you make the muffins.

Preheat the oven to 400. Grease a standard 12-muffin pan or line with paper cups.

Whisk flour, baking powder and salt thoroughly in a large bowl.

In a separate bowl, whisk together eggs, milk or cream, sugar, melted butter, and vanilla. Add this to the flour mixture and mix with just a few light strokes until the dry ingredients are moistened. The batter should not be smooth. Fold in blueberries, then divide the batter among the muffin cups. Spoon the streusel topping over each muffin. (You will have lots of streusel left over. I’m still thinking about what to do with mine.)

Bake muffins on a center rack until a toothpick inserted in 1 or 2 of the muffins comes out clean. Mine took about 18 minutes. Let cool for a few minutes before removing from the pan. You can serve them immediately or allow them to cool on a rack.

Go for a run and then eat several. With butter.

Pork you tomorrow,
Hannah

4 Comments

  • Comment by Katie Rickard — August 18, 2010 @ 11:44 am

    The fact that you said “Pork You Tomorrow” makes me want to throw up a little – you’re a perv.

  • Comment by Hannilou — August 18, 2010 @ 12:05 pm

    That was for you personally, Katie.

  • Comment by Maggie — August 18, 2010 @ 1:38 pm

    And ours will be arriving via overnight mail…..When????….we love blueberries and muffins !!! love, the in laws

  • Pingback by Streusel Cinnamon Rolls With Orange Icing - The Lexingtonienne — August 20, 2010 @ 11:39 am

    […] those blueberry muffins we made earlier this week? You know, the ones with the streusel topping? If you recall, I ended up […]

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