After a few hard weeks, I was in need of some serious culinary comfort, and there are few foods more comforting than a warm, blueberry muffin. These particular muffins, adapted from a recipe by Emeril Lagasse, can be mixed and baked in less time than it takes the “I’m Not Here To Make Friends” contestant on your reality show to get sent home. The addition of the sweet, nutty streusel topping is a great way to add some personal pizzazz. So the next time life hands you lemons (and blueberries), bake some blueberry muffins. It’s so much better than lemonade.
Ingredients
Streusel:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
2 cups blueberries, fresh or frozen
1 tablespoon grated lemon zest (optional)
Directions
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
Make topping. In a small bowl, add flour, butter, sugar, pecans and zest and mix with fingers until well-incorporated and crumbly . Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet. Stir by hand until just combined. Do not overmix. Batter may be a little lumpy. Gently fold in the blueberries.
Scoop into cups until two-thirds full. Crumble the streusel topping over the muffins. Bake until light golden brown and until a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.
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