Blackberry Streusel Muffins
Blackberry Streusel Muffins
1 ¾ cup AP flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2/3 cup of unsalted butter slightly firm
2 teaspoons lemon zest
¾ cup sugar
1 large egg
1 teaspoon vanilla
½ cup of buttermilk
1 ½ cups of blackberries, washed and well dried
Small Recipe of Streusel - see recipe below
Preheat the oven to 375. Prepare a regular size muffin tin with 12 paper liners. In a large bowl mix the flour, baking powder, salt and baking soda until combined. In the bowl of an electric mixer beat the butter and lemon zest, on medium speed until smooth and light in color. About a minute. Add in the sugar and mix once that is combined add the egg and vanilla. Once combined scrape down the bowl. Reduce the speed to low and add in flour and buttermilk in an alternating patter. Starting with 1/3 of the flour then ½ of the buttermilk, so that you have 3 additions of flour and 2 of the buttermilk, ending with the flour. Mix until just combined. I added the last flour mixture and let it mix a few times then finished mixing by hand.
Put half scoops of batter in the bottom of the liners. I used a tablespoon cookie scoop but basically fill the liners between 1/3 and ½ way up the liner. Place 4-6 blackberries on top of the batter, then place a dollop batter on top. It is ok to have the berries showing. Place a handful of streusel on top and pat it down with your hand. Bake for 25-30 minutes until the streusel is starting to brown and then cool on a rack completely.
Small Recipe of Streusel
6-7 tablespoons of butter
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt
Melt butter in a sauce pan and let cool to room temperature. Mix flour, sugar, cinnamon, baking powder and salt together, add in the cooled butter and stir with a fork until blended. When it starts to form crumbs, squeeze it with your hands to form larger lumps and then break them apart. Let sit for 10 -15 minutes before using.
Adapted from Zach’s Blueberry Buttermilk Muffins with Streusel Topping by Carole Walter in Great Coffee Cakes, Sticky Buns, Muffins and More
These were entered in Snack Shots #3 Muffins. Check it out here.
you can't go wrong with blackberry muffins, especially when there's a streusel involved. looks great! :)
ReplyDeletethese are so gorgeous!
ReplyDeleteI often come home with things without knowing what I'm going to do with them. These muffins look great!
ReplyDeletei'll take the gallon of streusel, please.
ReplyDeletethose look incredible!
Grace - they were good and the streusel made the muffins.
ReplyDeleteCeline - Thanks
Brilynn - I do it almost everytime I go to the store whether its buttermilk or produce there is always a purchase like that.
Michelle - I ate some of the uncooked streusel and yes I could eat at gallon as well.
I agree that streusel is the best, I originally got it with the Zach's blueberry muffins too, but I instead made strawberry streusel muffins out of it as I had some luscious ripe berries that were calling to me for this recipe. Really great streusel, I will be using it for all my streusel needs.
ReplyDeleteThese look so fantastic! I've never made streusel muffins but I think it's time I tried them, especialyl with berry season upon us :)
ReplyDelete