Sophie and I tagged along with Tara and her four girls to a blueberry farm just outside our town. We picked delicious blueberries to our heart's content for $2.50 per pound. Sophie had a good time. For a while she was calling them "blue strawberries." She liked picking the green ones best for some reason, even though I told her over and over to only pick the blue ones. And everytime she pulled one off the bush she screamed, "I GOT ONE!! MOMMY, I GOT ONE!!" I've read "Blueberries for Sal" for her at least ten times since we went. She wants it be her story for every naptime and bedtime. I bought two pounds and they are already gone! We used them in our pancakes, in some delicious blueberry muffins and in a blueberry pie I made for our dessert tonight. I can't wait to try it with homemade lemon ice cream.
I love this muffin recipe. I'd say it's definitely worth the extra time to make the blueberry jam. Very tasty. The original recipe can be found here and calls for a lemon sugar topping. I opted to use the streusel topping instead and it was fabulous.
Blueberry Muffins with Streusel Topping
MAKES 12 MUFFINS
2 cups (about 10 ounces) fresh blueberries, picked over
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note)
1½ teaspoons vanilla extract
Note: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos above, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
instructions for streusel topping: Follow recipe for Best Blueberry Muffins, omitting Lemon-Sugar Topping. Prepare streusel by combining 3 tablespoons granulated sugar, 3 tablespoons dark brown sugar, pinch table salt, and ½ cup plus 3 tablespoons (3½ ounces) unbleached all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Proceed with recipe as directed, sprinkling streusel topping over muffins before baking.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
I just love her funny little face.