Blueberry Streusel Muffins
From Cook's Country
We thought it would be easy to find a great blueberry muffin recipe, but most baked up dry or spongy, with an ugly color and weak blueberry flavor. We wanted our Blueberry Streusel Muffins to be tender and cakey, bursting with berries and crowned with chewy nuggets of streusel. Replacing the usual sour cream with buttermilk in the test kitchen’s favorite blueberry muffin recipe created muffins with a sturdy-but-light texture that was able to support the weight of our streusel. Juicy fresh blueberries made our muffins soggy, so we opted for frozen berries. Keeping the blueberries frozen until the last second prevented the muffins from turning an unappealing blue. Tossing the blueberries with flour before adding them to the batter kept the berries from sinking to the bottom of the muffin tin.
To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment. Wyman's brand frozen wild blueberries are our first choice, but an equal amount of fresh blueberries may be substituted.
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