Okay, You Can Stop Looking Now

Tada!!! The perfect blueberry muffin! And it’s from The Joy of Baking.com. I should have known. Don’t go to that site unless you’re willing to gain five pounds just from LOOKING at the pictures!

I’m always trying new muffin recipes looking for that perfect muffin. My standby is Alton Brown’s muffins, they taste great but really don’t keep well. And, although my kids give it their best efforts, we just can’t eat a whole recipe of muffins in one day! But these, oh, these were perfect! Beautiful crumb, just the right flavor, yummy streusel on top, just the slightest bit of yummy crunch on the outside, and they kept well! No drying out or alternately, going soggy! Make these today, you won’t be sorry!!!

 

Perfect Blueberry Muffins

Just barely adapted from Joy of Baking.com, I like more lemon.

1 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cut into cubes and chilled

2 cups blueberries

zest of 1/2 a lemon

2 tablespoons butter, melted

 

Preheat the oven to 350 degrees. Spray muffin tins with cooking spray and set aside.

In a small bowl, mix together the milk, eggs and vanilla.

In a large bowl, mix together the flour, sugar, baking powder, and salt.

REMOVE ONE CUP of the mixture and place in a smaller bowl.

With a pastry blender (or your fingertips.) cut the butter into the flour until the mixture resembles coarse crumbs.

Add the blueberries and the lemon zest and stir to combine.

Pour in the milk mixture and fold to combine. Try not to mix it too much.

Portion the batter into the muffin cups, filling each about 2/3 full.

Stir the melted butter into the reserved flour mixture until that mixture looks like, um, large crumbs.

Sprinkle the streusel over the top of the muffins.

Place in the oven for about 18-20 minutes. The tops will be golden brown but still spring back at a light touch.

Enjoy!

P.S. These muffins actually keep really well. Cover them and they will last a couple of days. Assuming you don’t eat them all hot out of the oven.

P.P.S. Don’t do that. Eat them right out of the oven. You’ll burn the skin off the roof of your mouth when you hit that first molten blueberry. Don’t ask me how I know.