Update from March 20, 2013:
It’s finally spring, and the weather is beautiful! And the ranunculus out back is in full bloom, so I’m updating muffin photos for your personal enjoyment.
Original post from June 27, 2010:
Dear Migraine, you’re on your fourth day. Would you please go away and leave me alone?
So last night, while Barry caught Mystic River on Netflix, (good flick), I caught up on a few books I had checked out from the Tustin Public Library. When we called it a night, I took The Barefoot Contessa Cookbook back to the room with me.
Barry laughed. “On Tuesday, you read Ad Hoc at Home in bed. On Wednesday, you slept with Bon Appétit under your pillow. On Thursday, you went to bed with Anthony Bourdain and on Friday, you woke up with him in your face. And now you’re taking Ina to bed? …but you refuse to read your book-club book?”
My response was something akin to “Shuddup; I’ve had a migraine and these people make me feel better.”
So last night, while the Mr. plowed through The Girl Who Played with Fire, I reacquainted myself with Ina.
Ina has lived the kind of life I want to have: Quit the day job, buy a business, run a shop, re-design a home, make friends with Martha Stewart, and entertain like a champion. If I had a Top Ten list of people I’d like to meet, she’d be on it.
Screw it; I’m making a Top Ten list, and she’s on it.
If and when I ever meet Ina, I’d like to ask her where she got the gumption to quit her day job and buy a business. Because I think about that everyday.
So this morning, while everyone else in the house slept in (man, dog, cat # 1 and cat # 2), I got up early to battle the migraine. And since it was Sunday, I pulled out my Back to Basics cookbook from the shelf to make another batch Blueberry Streusel Muffins. According to my margin notes, I usually make five modifications: 1) half the batch, 2) include zest of one whole Meyer lemon from the backyard, 3) only use large-size egg, 4) add extra blueberries, so I can fill up 12 muffin liners, (I feel bad gypping the last two holes when Ina’s 1/2 recipe only makes 10 muffins), and 5) add a touch more kosher salt to the streusel topping.
Hopefully, there’ll be some leftovers so I can have them for breakfast everyday this week. Happy Sunday, everyone!
Fresh blueberries tossed with Meyer lemon zest, and a cinnamon streusel topping make this muffin a winner for any morning.
- • 1¾ cups all-purpose flour
- • ¾ cups granulated sugar
- • 2¼ teaspoon baking powder
- • ½ teaspoon baking soda
- • ½ teaspoon kosher salt
- • 1 cup buttermilk, shaken
- • 4 tablespoon unsalted butter, melted and cooled
- • 1 Meyer lemon
- • 1 large egg
- • 6 oz. fresh blueberries
- • ½ cup + 2 tablespoon all-purpose flour
- • ¼ cup light brown sugar, lightly packed
- • ½ teaspoon ground cinnamon
- • ¼ teaspoon kosher salt
- • 2 tablespoon cold unsalted butter
- Minute 1: Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
- Minute 2: Zest Meyer lemon; set zest aside and save lemon for another use.
- Minute 5: For the topping, place all the streusel ingredients together in the bowl of a small 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; set aside. Note: This makes a very loose streusel, if you like it with more clumps, add more butter.
- Minute 10: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl; set aside.
- Minute 12: 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 when the batter is almost incorporated. Don’t over-mix! With a large spoon, scoop the batter into the prepared cups, filling them almost full.
- Minute 15: Divide streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.
- If you don’t have buttermilk, use regular milk and squeeze in a tablespoon of the lemon you used to zest with. Let the milk sit for a few minutes, then add to your wet ingredients.
Cost per serving: $0.27 – $ 0.44
Source: Barefoot Contessa – Back to Basic, Ina Garten, 2008. p. 244-245. Slightly modified by the Rustic Garden Bistro.
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Original photo from June 27, 2010: