Blueberry Muffins

By stancec44

These muffins are easy. Just add the wet and dry ingredients separately, and then combine them. These tender muffins—sprinkled with an almost-instant, crumbly streusel topping—are spectacularly light and bear little resemblance to the usual oversize sugar bombs.

Tip: Avoid overbeating the batter; it makes the muffins dense and tough.

Variation: Substitute cranberries for the blueberries and add 1/2 teaspoon of grated orange zest to the batter.

Essential Tool: A medium-size ice cream scoop measures just the right amount of batter for each muffin cup.

Make Ahead: The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

Ingredients

• 2 2 2 cups all-purpose flour
• 2 2 2 teaspoons baking powder
• 1/4 1/4 1/4 teaspoon kosher salt
• 1 1 1 stick unsalted butter, melted and cooled
• 1/2 1/2 1/2 cup whole milk
• 3/4 3/4 3/4 cup granulated sugar
• 1/4 1/4 1/4 cup light brown sugar
• 1 1 1 teaspoon finely grated lemon zest
• 2 2 2 large eggs
• 1 1/2 1 1/2 1/2 cups blueberries
• BANANA BUTTER
• 6 6 6 tablespoons unsalted butter, at room temperature
• 1 1 1 very ripe banana, sliced
• 1/2 1/2 1/2 teaspoon fresh lemon juice
• Pinch Pinch of kosher salt

Details

Servings 12
Adapted from foodandwine.com

Preparation

Step 1

Step 1 make the muffins
Preheat the oven to 375° and fill 12 muffin cups with paper liners.

Step 2 make the muffins
In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

Step 3 make the banana butter
In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.