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.
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.
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.
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)
1/4 cup Granulated Sugar
1/4 cup Brown Sugar, packed
1/2 cup All Purpose Flour
1/4 teaspoon Cinnamon
4 tablespoons Butter
4 tablespoons Butter
5 tablespoons Sugar
1 cup All Purpose Flour
1 teaspoon Baking Soda
1/2 cup Buttermilk
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.
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.