NYT Blueberry Muffins with Streusel
Prep Time: 20 min
Total Time: 55 min
This bakery-style blueberry muffin recipe was adapted from a 1985 recipe published in the New York Time and served at the Ritz-Carlton! With wild berries and a buttery cinnamon streusel topping, you cant find a muffin recipe quite like this one.
Ingredients
For the muffin batter
For the cinnamon streusel
Instructions
Preheat the oven to 375.
Cream the butter and sugar using a hand or stand mixer until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla and beat again until smooth.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
In a small bowl, microwave 1/4 cup blueberries for 10-20 seconds, mash with a fork, and mix into the batter. Toss the remaining whole berries in cornstarch before folding into the batter.
To make the streusel, mix the flour, sugars, and cinnamon together using a fork. Pour in the melted butter and use the fork to press down until combined but still crumbly.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the cinnamon streusel over the tops of the muffins, slightly pressing down on the top of each muffin to make sure the streusel sticks.
Bake at 400 degrees for about 5 minutes, then reduce the oven temperature to 370 degrees for the remaining 25-30 minutes. Do not open the oven during this process. You will know the muffins are done when the tops are slightly golden and a toothpick inserted comes out clean.
Remove the muffins from the tin and cool for at least 30 minutes.
Warm slightly in the microwave to serve!