I saw this recipe in the new holiday issue of Cook’s Illustrated magazine (pick up a copy – it’s full of great recipes) I liked the idea of a thick crumb topping and also liked that it used frozen blueberries – which are much easier to find this time of yea…
What you'll need
Ingredients
Streusel
1¼ cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch salt
7 tablespoons unsalted butter, melted
Muffins
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin
2 cups all-purpose flour, plus extra for preparing muffin tin
1large egg
1teaspoon vanilla extract
1cup granulated sugar
1teaspoon grated lemon zest
½ cup buttermilk
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen wild blueberries
2 Measure the flour into large bowl and reserve 1 tablespoon to sprinkle over frozen blueberries. Whisk remaining flour with baking powder, and salt. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
The method
Directions
01
Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.
02
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
03
Divide batter in muffin tin and top evenly with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Amazing Wild Blueberry Streusel Muffins
Prep
Cook
Yield
I saw this recipe in the new holiday issue of Cook’s Illustrated magazine (pick up a copy – it’s full of great recipes) I liked the idea of a thick crumb topping and also liked that it used frozen blueberries – which are much easier to find this time of yea…
Ingredients
Streusel
1¼ cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch salt
7 tablespoons unsalted butter, melted
Muffins
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin
2 cups all-purpose flour, plus extra for preparing muffin tin
1large egg
1teaspoon vanilla extract
1cup granulated sugar
1teaspoon grated lemon zest
½ cup buttermilk
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen wild blueberries
2 Measure the flour into large bowl and reserve 1 tablespoon to sprinkle over frozen blueberries. Whisk remaining flour with baking powder, and salt. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
Cook Like James · The method
Directions
1
Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.
2
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
3
Divide batter in muffin tin and top evenly with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)
Cook Like James
Amazing Wild Blueberry Streusel Muffins
Prep
Cook
Yield
I saw this recipe in the new holiday issue of Cook’s Illustrated magazine (pick up a copy – it’s full of great recipes) I liked the idea of a thick crumb topping and also liked that it used frozen blueberries – which are much easier to find this time of yea…
Ingredients
Streusel
1¼ cups all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch salt
7 tablespoons unsalted butter, melted
Muffins
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin
2 cups all-purpose flour, plus extra for preparing muffin tin
1large egg
1teaspoon vanilla extract
1cup granulated sugar
1teaspoon grated lemon zest
½ cup buttermilk
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen wild blueberries
2 Measure the flour into large bowl and reserve 1 tablespoon to sprinkle over frozen blueberries. Whisk remaining flour with baking powder, and salt. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
Directions
1
Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.
2
Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
3
Divide batter in muffin tin and top evenly with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)
