Blueberry Muffins with Streusel Topping

I’ve fallen in love with Nashville, Tennessee.  I never imagined the south to be so beautiful but Nashville has everything I have ever dreamed of — huge front and back yards adorned with beautiful hydrangeas,  soft rolling hills filled with Dogwoods, Maple and Magnolia trees, and SWEET TEA oh man do I love a tall glass of sweet tea on a warm Summer evening… I was there for one of my dear friend’s wedding, Tammy Cheng Anderson, as her wedding photographer and I had a blast.  I want to move there, seriously.

I love the South, and as a tribute I wanted to make some muffins.  I’ve realized I don’t post much breakfast food on here — probably because I usually skip breakfast.  I KNOW I KNOW, it’s the most important meal of the day which is why I’ve made a conscious effort this year to eat every morning.  I admit I have certain bad eating habits, I always go for the late night snack and it’s usually ice cream or cookies (I am so glad my mother doesn’t read this or she would flip out).  I realize as a result, I don’t wake up very hungry in the mornings and skip breakfast.  Now I’ve cut out my late night snacks (mostly) and lone behold, I wake up hungry.

Since Summer is the best season for berries, I opted to make these moist blueberry muffins from the Le Cordon Bleu textbook.  These are perfect for a weekend breakfast or brunch and they are not only easy to make but the results are phenomenal.  I also like to cut any leftover muffins up and put them in the freezer, they are awesome on top of some vanilla ice cream!

Muffins are known as “quick breads” where only slight gluten development is desirable.  Tenderness is a desirable quality opposed to the chewy quality of many yeast breads.  Over mixing muffin batter produces not only chewiness but irregular shapes and large, elongated holes inside the muffins known as tunneling.

The muffin method is used largely for muffins, pancakes and waffles.  Muffin batter should be mixed only until the dry ingredients are just moistened.  Do not attempt to achieve a smooth batter, remember low gluten development is necessary to develop a delicate and moist texture for your muffins.

Ingredients for Blueberry Muffins:

  • 2 1/2 cups pastry flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup eggs, beaten
  • 1 3/4 cups milk
  • 1 teaspoon vanilla
  • 1 cup butter or shortening, softened
  • 1 cup blueberries, rinsed

Preheat oven to 400F.

Combine the butter, vanilla, milk  and sugar and cream the ingredients together in a large bowl until light.  Add the eggs in two or three stages.  Cream well after each addition before adding more eggs.  Sift together the flour, baking powder and other dry ingredients in a separate bowl.  Stir together the liquid ingredients until well combined.  Add the sifted dry ingredients alternately with the liquids, adding 1/4 of the dry ingredients with 1/3 of the liquid, mix until just blended in.  Carefully fold in blueberries and remember to not over mix the batter!

Ingredients for Streusel Topping:
  • 1/4 c. brown sugar
  • 1 tbsp. soft butter
  • 1/2 tsp. cinnamon
  • 1 tbsp flour

Mix all together, using a fork or spoon to combine ingredients. Sprinkle over the top of the muffins before baking.

Grease and flour muffin tins.  Fill tins 1/2 to 2/3 of the way full.  Place in the oven and bake for about 20-30 minutes or until a toothpick comes out clean when inserted into the center of the muffins.  Place muffins on cooling rack and serve with milk, tea, or coffee.  Muffins can keep in airtight box in the fridge for up to a week and for up to a month in the freezer.

31 responses to “Blueberry Muffins with Streusel Topping

  1. streusel topping makes everything taste better, even though it’s hard to top the flavor of fresh blueberries. i have already picked 2 pounds and am going back for more this weekend. great recipe and lovely photos!

  2. Oh wow! those would make any Father’s Day a great one!

    What a way to start the day waking up to those delicious muffins.

    Great pics; great recipe! thanks for sharing!

  3. I have photo envy! The muffins, the staging, the lighting, everything looks beautiful!

  4. holy schnikes. i am a blueberry muffin-wielding fiend. there’s this place called “potato patch” (out towards Humble) that makes fresh blueberry muffins everyday every hour. the best part is they have someone called the “muffin guy” (or that’s what i call him) and he throws muffins at people. i’ve been trying to figure out their recipe for the longest time…. ^____^ mmmmmmm.

  5. These look amazing! I really really have a craving for blueberries now. I think I might have to make them. It’s urgent! 🙂

  6. Mmmmmm… fresh blueberry muffins.
    My brain can use all the help it can get lately, so it’s nice to hear that blueberries are good for that. Guess that’s my excuse to make several batches of these as soon as blueberry season gets started up here…. 🙂

  7. beautiful muffins!! and I love those cupcake papers!

  8. The blueberry muffins look great! I’m like you–I usually skip breakfast but if had these around on any given morning, I’d have a hard time resisting.

  9. i wouldn’t skip breakfast if i had these muffins laid out like your pics greet me in the morning… it will bring forth smile and warmth in the heart…
    such a sweet life it would be…
    great post and i miss seeing you in the blogosphere joy!

  10. As always, you’ve made something simple and basic look incredibly delicate!

  11. Gorgeous muffins and gorgeous photos!!

  12. Ooo…these babies look tremendously inviting! I wish I can have some right now. I’m so drop dead tired after coming back from my hubby’s workshop. Have been busy for the past few days! Hope you’re having a fabulous day, dear!
    Blessings, Kristy

  13. What lovely photos of a yummy, comforting treat!! I wish I could have some of these right now.

  14. Gosh! This looks like a seriously good and yummy muffin. And the photos are gorgeous!

  15. I love Nashville too – we were there for a wedding recently and I hated to come home! It is so much fun. Your muffins look amamzing – I could eat two or three of them right now!

  16. These blueberry muffins are just lovely and your photos are absolutely gorgeous!

  17. These look perfect, and what lovely photos:)

  18. I made blueberry muffins last week, but mine don’t look half as good as yours. beautiful beautiful pictures!

  19. these muffins will definitely brighten my husband face on Father’s day
    i simply love your foodography

  20. Yum! Love the South too, ever since my visits of Vicksburg, Mississipi!
    This blueberry muffin is it!!

  21. Those blueberry muffins look so incredibly awesome that i want some for breakfast too! How long is the drive to them. Can i be there by morning? 🙂

    Great food photography/food styling by the way. You’re very talented. But you knew that already! 🙂

  22. Will I ever be able to make equally delicious, moist, perfect muffins at home?!! Yours do look like the peak of muffin-baking art!
    I love the atmosphere of a fresh and relaxed morning in your photos!

  23. pretty photos. my middle son has been begging for blueberry muffins…thanks for the inspiration!

  24. These muffins look packed with blueberries and looks so moist and delicious!

  25. Oooh these look yummy! I’m going to use your recipe as an inspiration for some strawberry muffins I’m planning to make for Saturday morning breakfast 🙂

  26. Lovely… just enjoyed your photo at food porn daily… stopped me dead in my tracks.

  27. Your photos are so gorgeous!

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