These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for greasing pans :)
- 4 1⁄4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 3⁄4 cup butter, softened
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon (or to taste)
- 1 tablespoon grated lemon zest
- 1 1⁄2 cups buttermilk (do not substitute milk in place of the buttermilk)
- 2 large eggs
- 1 tablespoon vanilla or 2 teaspoons almond extract
- 2 cups blueberries (fresh or frozen unthawed OR 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawb)
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
This was only good the first day. Afterthat it got soggier and soggier. Strawberry Sweetheart Streusel Muffins - Recipe 283073 is way better.
I have been looking for a good blueberry muffin recipe for months. It finally dawned on me today to search "Kittencal Blueberry Muffin". Why did I not think of that sooner?! This recipe is great, just like all of her others. Perfect texture, just right sweetness, looks beautiful, and has that just right blueberry muffin flavor. Thanks Kittencal for doing all the dirty work so the rest of us can look like geniuses when we bake!
These were delicious. I followed the recipe exactly and couldn't imagine changing a thing. I used the milk/vinegar trick for buttermilk and cannot believe it hurt the recipe in any way. I used fresh blueberries. I don't own a jumbo muffin pan so I used my square muffin pan. This made 24 regular-sized muffins, there was plenty of streusel and they baked up perfectly at 14 minutes. I can't wait to try this with blackberries. Yum.