Blueberry Streusel Muffins

Cookbook Recipe #56

Blueberries are on sale big time around here. I always buy a big container of blueberries when they are a good price. The container was so big though I didn't know what I was going to do with all of them. I thought what better to make then blueberry muffins. I have always like blueberry muffins with a crumbly topping on them so I was in search for a good blueberry streusel muffin when I came across this one in one of my Barefoot Contessa cookbooks.

I learned a great tip from Ina Garten about making muffins. Use an ice cream scoop. It is the perfect size to fill the muffin tins and they all come out the exact same. What a great idea right? I use the kind of ice cream scoop that reminds me of the cooks in the lunch line in school. You know, the scoop they used for mashed potatoes? That style works perfect for this.

The muffins came out pretty good. I still have not conquered baking. I can make great desserts, but cookies and muffins just do not seem to be my forte. Phil said they were really good. Maybe I am just too critical of myself.

Blueberry Streusel Muffins
Barefoot Contessa Back to Basics by Ina Garten

3 1/2 cups flour
1 1/2 cups sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1 stick butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 large eggs
2 cups fresh blueberries

Streusel

3/4 cup flour
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons cold butter, diced

Preheat oven to 375 degrees.

Line muffin tins with paper.

Into a large bowl sift the flour, sugar, baking powder,baking soda, and salt.

In another bowl mix buttermilk, butter, lemon zest and eggs.

Mix the wet mixture into the dry mixture with a fork. Fold the blueberries into the batter.

Using an ice cream scoop, scoop the batter into the muffin tins.

For the streusel, place all ingredients into a bowl and using a hand blender cut the butter into the dry ingredients until it is in very small pieces.

Spoon about 1 tablespoon of streusel on top of the muffins.

Bake for 20 to 25 minutes.

Chunky Banana Bran Muffins

 I was looking for something that I could make to work for snacks throughout the day. I was watching Ina Garten on the Food Network this weekend and she made these muffins, so I decided to give them a whirl. I really like bran muffins because they help keep me full longer which is always nice while at work.

I have never made bread or muffins with chunks of bananas before, they are always the old bananas that you mash up. The chunks made the muffins heartier, which was a nice change. The only thing I did not like about these was that they are hard to get out of the muffin wrappers. I am guessing because of the sticky molasses that is in them. Other then that, they are a nice hearty muffin.

Chunky Banana Bran Muffins
Adapted from Ina Garten

2 cups unprocessed wheat bran
2 cups buttermilk
1 stick butter, at room temperature
1/2 cup light brown sugar
4 large eggs, at room temperature
3/4 cup unsulfured molasses
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups raisins
2 cups bananas, diced

Preheat oven to 350 degrees.

Combine the bran and the buttermilk in a bowl and set aside.

Mix the butter and sugar in the bowl of an electric mixer until fluffy, about 5 minutes. With the mixer on low add the eggs one at a time. Scrape the bowl, then add the molasses and vanilla. Then add the bran mixture and combine.

In a separate bowl sift together flour, baking powder, baking soda and salt. Mix into the the bran mixture with the mixer on low. Fold in the bananas and raisins.

Put muffin liners in muffin tins. Fill each muffin cup full with mixture.

Bake for 20-25 minutes.

Makes 24 muffins

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This recipe is linked on: Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday,  Makin You Crave Monday,  Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays