My love of blueberry muffins is not newly acquired. I’ve always loved a good excuse to eat cake for breakfast. These muffins are bursting with blueberries and topped with a sweet, buttery streusel. I add a bit of lemon zest to the sugar in the muffin batter, and by rubbing the sugar and zest together between my fingers, fragrant oils from the zest are released into the sugar and really enhances the flavor of these muffins. That’s my secret tip!
Happy New Year to you! Do you have any goals this year for the new year? I have one: to write a handwritten diary this year. I’m 4 days in and haven’t failed yet… (this is an achievement for me!) Top notes thus far: new babies (pigs), how thankful I am to have pigs in a 70 degree barn, breaking my vacuum, a couple of recipes and details from a few Crossfit workouts. Oh, and rejoicing because my knee is finally better. (knock on wood.)
We are busy with little pigs, and my oh my: are they ever cute. If you have followed along on my social media you have probably seen “Curly” who was the master at getting out of her pen prior to having her babies. She kept trying to get in our heated garage. Once she got in the farrowing house in her farrowing crate, complete with fresh water and feed all her own, she has never been more content. She won’t like coming out of there back into the cold weather, but it’ll be a few weeks. She recently surprised us with 9 nice babies and is doing a great job raising them. We’ve had 6 other litters, but I was anxious for these babies. This past year we were set to show her at the Iowa State Fair, but she got injured a couple of weeks prior to the Fair and though she was ready to go when the Fair came around… there were some viruses swirling around in the Swine Barn that we didn’t want to bring home. So I kept her home, knowing that I wanted to breed her and keep her. I hope to show a pig or two out of her litter this year.
Before we know it, she’ll be blading the snow in our driveway.
Okay, well she’s not that fictional. But she’s something else.
Oh, and she enjoys blueberry muffins.
Blueberry Crumb Muffins
by: Cristen www.foodandswine.com
Makes: 1 dozen muffins
For the Muffins:
Zest of 1 small lemon
1 cup granulated sugar
¼ cup (4 TBSP) butter, room temperature
¼ cup oil
2 eggs, lightly beaten
1 TBSP lemon juice
1 tsp vanilla or almond extract (your choice!)
1 cup AE Sour Cream or AE Plain Yogurt
2 cups all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh (well chilled) or frozen blueberries (if frozen, keep them chilled as long as possible too.)
For the Streusel:
1/2 cup flour
1/4 cup sugar
1/4 cup butter
Sparkling sugar (optional)
1. In a large mixing bowl rub lemon zest with sugar until fragrant. Add oil and butter, mix well.
2. Add lightly beaten eggs, lemon juice, vanilla extract and sour cream, mix until well combined.
3. In a separate bowl, combine 1 3/4 cup of the flour, baking powder, baking soda and salt. Whisk well to incorporate.
4. Add dry mixture to wet ingredients, fold in only until nearly combined. Do not overmix.
5. In dry ingredient bowl that is now empty, add remaining 1/4 cup flour and blueberries. (I ask you to do this last so if you are using frozen berries they ‘bleed’ less into the batter. You want pretty muffins, don’t you?) Toss berries in flour.
6. Gently, with as minimal effort as possible, combine flour covered berries with batter.
7. To make streusel: combine flour, sugar and butter in a bowl, mash until well mixed. Set aside.
8. Scoop into greased or paper lined muffin cups, filling about 3/4 full. Top each muffin with 2 tsp of streusel. Dust with a little sparkling sugar if desired.
9. Bake at 400 degrees for 18-21 minutes or until a toothpick inserted into the muffin comes out clean.
10. Remove from oven, cool for 5-10 minutes then turn out onto a wire rack to cool.
Serve warm, with butter (of course!).