20 muffins
BREAKFAST
Ina Garten Back to Basics (p. 244)
All-purpose flour - 4 1⁄4 cups
Light brown sugar - 1⁄2 cup
Ground cinnamon - 1 tsp
Granulated sugar - 1 1⁄2 cups
Baking powder - 4 1⁄2 tsp
Baking soda - 1 tsp
Buttermilk - 2 cups
Unsalted butter - 1 1⁄2 sticks
Eggs - 2
Lemons - 1
Blueberries - 2 half pints
Buttermilk - shake well before using
Butter - keep 1/2 stick cold and dice into small cubes, melt the other 1 stick and allow to rest at room temperature
Lemons - zest to yield 1 1/2 tsp
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift 3 1⁄2 cups of flour, 1 1⁄2 cups of granulated sugar, 4 1⁄2 tsp baking powder, 1 tsp baking soda, 1 tsp salt in a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, melted 1 stick of butter, lemon zest and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing until just blended. Fold the blueberries into the batter but do not overmix. With a standard ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Make the topping. Place 3⁄4 cup of flour, 1⁄2 cup light brown sugar, 1 tsp cinnamon, 1⁄4 tsp salt and 1⁄2 stick of cold diced butter into a food process or blender and pulse until the butter is the size of very small peas. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbl of the streusel mixture onto each muffin. Bake the muffins for 20 to 25 minutes until golden brown.