An Inspired Cook

There must have been an abundance of berries this year because I have been able to get the most amazing fresh berries at an affordable price.  I think of berries as a summer treat but when I saw the fresh blueberries I thought of coffee cake.  I haven’t had a blueberry coffee cake in years but it sure sounded good.  I started looking up recipes and found a recipe called “Blueberry Buckle” that was printed in O Magazine.  It looked great and I thought instead of making them in ramekins I would make muffins using these pretty paper liners .  These muffins were amazing with the bursting berry center topped with a cinnamon streusel. 

The streusel topping can be made ahead and placed in the fridge for later.  The recipe called for brown sugar, granulated sugar, flour, cinnamon and butter.

Combine the dry ingredients and cut in butter with a pastry cutter.  Or you could use your fingers, whichever way is easier.

When it becomes a crumbly mixture, place in the fridge to keep cool until time to top your muffins.

The batter consists of sugar, flour, baking soda, butter, an egg and some buttermilk.

In a medium sized mixing bowl, add the sugar and butter.

Using a hand mixer cream together the butter and sugar.

Add the egg and blend until creamy.

Combine the dry ingredients together, add half the dry ingredients and mix, next add the 1/2 cup buttermilk.  Blend with the mixer and then add the other half of dry ingredients until you have your batter.  Place the batter in the fridge for 20 minutes.

While everything is chilling out in the fridge it’s time to make the blueberry filling.  Fresh blueberries, sugar, flour and some lemon juice and zest is all that we need.

Place your blueberries in a bowl and add 1 tablespoon fresh lemon juice and 1 teaspoon zest.

Add a tablespoon of flour.

And 3 tablespoons of granulated sugar.

Gently stir to coat all the blueberries.

Time to assemble the muffins.  Line a muffin pan with paper liners.  First place a large scoop, maybe 1/4 cup batter into the paper cups.  Then top with 1/3 to 1/2 cup of blueberries.  Sprinkle 1/4 cup of streusel over the top.  Bake at 350 degrees 30 – 35 minutes.

Doesn’t that look yummy!

I just happened to have some leftover lemon glaze and drizzled over top.

Pull apart the muffin and you’ll see why I loved these so much.


Blueberry Coffeecake Muffins (adapted from “Blueberry Buckle” printed in O Magazine)

Streusel
1/4 cup Granulated Sugar
1/4 cup Brown Sugar, packed
1/2 cup  All Purpose Flour
1/4 teaspoon Cinnamon
4 tablespoons Butter

Batter
4 tablespoons Butter
5 tablespoons Sugar
1 Egg
1 cup All Purpose Flour
1 teaspoon Baking Soda
1/2 cup Buttermilk

Filling
4 cups Blueberries
1 tablespoon fresh Lemon Juice
1 teaspoon Lemon Zest
1 tablespoon Flour
3 tablespoon Sugar

To prepare streusel combine all dry ingredients in a medium bowl and cut in butter with pastry cutter or fingers.  When you have a crumbly mixture, place in refrigerator for later use.

In a medium bowl, cream butter and sugar using a hand mixer.  Add in the egg and blend well.  Combine dry ingredients and pour half into the bowl and mix, then add the buttermilk and blend.  Add remaining dry ingredients and mix until your batter is formed.  Refrigerate for 20 minutes.

Combine blueberries, lemon juice, zest, flour and sugar.  Gently fold together until all berries are coated.

To assemble muffins, pour 1/4 cup batter into muffin pan lined with paper liners.  Add 1/2 cup blueberries and top with 1/4 cup streusel.  Bake at 350 degrees for 30 – 35 minutes.  Top should be browned and filling may bubble.  Allow to cool. Makes 8 – 10 muffins

Note**  If you want to add the lemon glaze, the recipe is listed below.

Lemon Glaze

2 cups Powdered Sugar
1/4 cup Lemon Juice
Zest of 1 Lemon
1 tablespoon Butter, melted

Sift 2 cups powdered sugar.   Add lemon juice, lemon zest and melted butter.  Whisk until mixture becomes a creamy thick glaze.