Blueberry Muffin-Ina Garten Streusel Blueberry Muffins

Blueberry Muffin-Ina Garten Streusel Blueberry Muffins

This post about Ina Garten Blueberry Muffin was updated since it was originally posted. This was my turn to pick one of this month’s Ina Garten Recipes for Barefoot Bloggers.

Unfortunately, when I received the email we were out of town, but more importantly away from my cookbooks. I could only think about the wonderful blueberry muffins

 

Blueberry Muffin-Barefoot Contessa Streusel Blueberry Muffins

I had these delicious blueberry muffins once before but had never posted about. Plus it is the blueberry season in most parts of the country so I was thrilled to make them again w/o frozen berries.

As I am typing this post I keep going to the fridge to grab a handful of the berries we picked today. For local readers, Swift Creek Berry Farm is still open for business and full of berries.

How to Make Ina Garten Blueberry Muffins

The first time I made them my husband kept asking me if I bought them!!  I will take that as a huge compliment.

 
 

Blueberry Muffin-Barefoot Contessa Streusel Blueberry Muffins

What you need for these Barefoot Contessa blueberry muffins: 

The ingredients for Blueberry Muffins are pretty simple too.  If you don’t have buttermilk, make your own buttermilk. 

  • 3 1/2 cups all-purpose flour (we used half whole wheat white 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
  • 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

Blueberry Muffin-Barefoot Contessa Streusel Blueberry Muffins

Do you like to put a pad of butter on your warm muffins?  I like them straight up but they honestly tasted better when they were cooled. 

If You Make Ina Garten’s Blueberry Muffins, a Few Tips

1. Make sure your butter cools off a bit after melting it.  Melt the butter in the microwave as you gather your other ingredients so it can cool slightly before adding it and watching it cook your eggs!!

2. Be sure not to zest any of the lemon’s white pith. Just in case you are new to zesting, once you see the white part of the lemon, stop zesting in that section. 

3. Top with a Streusel. This is the part that makes them look like they are from the bakery.  One extra step but worth it. 

Other Muffin Recipes You Might Like

Delicious Chocolate Chip Banana Muffin Recipe

Make Ahead Muffin Batter

Low fat Chocolate Zucchini Muffins

High Protein Peanut Butter Banana Muffins

Be sure to pin this Blueberry Muffin Recipe

Blueberry Muffin-Barefoot Contessa Streusel Blueberry Muffins

 

Ina Garten Blueberry Muffin Recipe

 

Ina Garten Blueberry Muffins

Ina Garten Blueberry Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ina Garten Wonderful blueberry muffins with a struesel topping. Blueberry muffins barfeoot contessa style

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
  2. Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands.
  3. 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.
  4. Fold the blueberries into the batter. Don’t overmix!
  5. With a standard (2 1/4″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full
  6. .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.
  7. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbsp of the streusel on top of each muffin.
  8. Bake the muffins for 20 to 25 minutes, until golden brown.
Nutrition Information
Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 413 Total Fat 13g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 5g Cholesterol 63mg Sodium 624mg Carbohydrates 69g Fiber 2g Sugar 37g Protein 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
The other Barefoot Blogger recipe was Greek Panzanella Salad   The Perfect Summer Salad. 

Blueberry Muffin-Barefoot Contessa Streusel Blueberry Muffins

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