Blueberry Streusel Muffins for St. Patty’s Day!

March 31, 2009 at 10:26 pm | Posted in Brunch, Dessert | 1 Comment

Wow! These were amazing. And all made in Erica’s teeeny weeeny kitchen in Alexandria for our St. Patrick’s Day Brunch extravaganza before heading out in the rain for Shamrock Festival!

I got this recipe from my new favorite (Back to Basics! duh!) and they turned out great! The lemon zest and fresh blueberries made these extra amazing muffins. I don’t think my streusel turned out as perfectly as Ina’s, but the general effect was the same.Β  Check out the recipe below!

3.5 cups flour
1.5 granulated sugar
4.5 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk, shaken
1 stick unsalted butter, melted and cooled
1.5 tsp grated lemon zest
2 eggs
2 cups fresh blueberries

3/4 cup flour
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
4 tbsp cold unsalted butter, diced

Preheat the oven to 375. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, 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. Don’t overmix! With a standard ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
For the topping, place all the ingredients in the bowl of a food processor fitted with a steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the struesel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.


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  1. Shouldn’t it be a greenberry muffin?

Leave me something sweet!

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