I don’t know about the rest of you, but it is H.O.T. here in the Northeast…but that doesn’t mean I’m opposed to turning on my oven for a great recipe here and there. I think you’ll really enjoy these recipes even if the oven is required for one of them!
A couple of things to note:
1. For July, August, and September, we’re going to keep the posting day as the last day of the month.
2. I’ve had trouble contacting people for the second recipe of the month and since it’s so late, I’ve gone ahead and chosen this one. I hope you all don’t mind!
Maria of Close to Home
has chosen Blueberry Muffins (Coffee Cake or Streusel – recipe below)
which can be found in BC Family Style pg 174 and Back to Basics pg 244, respectively,
and should be posted by Saturday July 31st.
Since Ina has two blueberry muffin recipes, I thought it would be fun to post both of them; you can make one or both. If you make both, we’d love to see one comparison post that includes both recipes. Similarly, if you’ve made one of these recipes in the past and make the other this month, please write about your experience with both recipes in your post.
Tara of Smells Like Home (by default)
has chosen Greek Panzanella
which should be posted by Saturday July 31st.
Blueberry Streusel Muffins
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 2 cups buttermilk, shaken
- 1/4 lb (1 stick) unsalted butter, melted and cooled
- 1 1/2 tsp grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries (2 half-pints)
For the Streusel Topping
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 4 tbsp (1/2 stick) cold unsalted butter, diced
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt in to 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 just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 1/4″) 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 the 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 streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.
Filed under: Barefoot Contessa Back to Basics, Barefoot Contessa Family Style, breakfast, lunch, main course, Monthly Recipe Choices, salad, side dish | Tagged: baking, blueberry, breakfast, brunch, fruit, main course, salad |