Wednesday, April 17, 2013

Brilliant Brunch: Buttermilk Blueberry Muffins

Print Friendly and PDF
You all know that I find muffins to be very comforting - I bake them when I'm upset or when I'm happy.  They don't take that long and they feed us through a whole week.  Something else you all know?  My deep love for Boston, my first adult home.  It was such a difficult transition moving to NY that in some ways, John and I feel like we still live there, even 18 months later.  I'm not the only one that feels that way as others have probably more eloquently written.

One of my favorite memories is Marathon Monday.  It was a tradition to see the marathon when I was in school and we were off from class and that tradition continued into adulthood.  I’d always plan to take that Monday off viewing it from a myriad of places throughout the city.  I was busy Monday at work, when someone came up and asked me if I had “heard what happened” as if it was gossip to be shared.  And you know how I hate gossip!

I kept it out of my head, in order to meet deadlines, while John checked in with friends and family.  I kept it together, actually, until I saw John – at which time I burst into tears.  As New Yorkers, you live with this omnipresent fear that the city might get hit again and that you might be in its crosshairs.  But in Boston I felt safe and embraced.  This week, I am thinking of the victims and wishing we were closer to help in some small way.  I’m in need of some comfort muffins and I’m sharing this recipe because just maybe, you are, too.
Blueberry Buttermilk Muffins (adapted from here)
Serves:  24
Muffins:
2 eggs, beaten
1 cup buttermilk
1/2 cup butter, melted
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
2 cups blueberries

Streusel Topping:
1/3 cup brown sugar
1/4 cup flour
2 tablespoons butter

Preheat the oven to 350 degrees F.  In a large bowl, beat together eggs, buttermilk, and butter until well combined.  Add flour, baking powder, baking soda, and sugar and beat until just combined.  Stir in blueberries and pour into greased muffin tins.  

Make the streusel topping by combining brown sugar, flour, and butter.  Cut the butter into the flour until pea-sized flour pieces form.  Drop the streusel topping over the top of each muffin.  Bake for 15-20 minutes until fully cooked through and lightly golden brown.  The inside should be moist but set.

Serve immediately or store in an air-tight container for up to 7 days.

Until the next time my oven is on...




4 comments:

  1. So sad as to what happened in Boston. I still cant comprehend it. The muffins look delish!

    ReplyDelete
    Replies
    1. :) Thank you!! We're just happy all our friends are safe and sound and everything is over. Finally.

      Delete
  2. I've never been to Boston but I still feel your pain. I'm so relieved they finally found him. Muffins are one of the best comfort foods! I'm especially partial to blueberry ones!

    ReplyDelete
    Replies
    1. Who doesn't love berries, right?! I don't think you have to have been to Boston in order to feel the pain :) jubilant last night knowing it's over...

      Delete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

C'Mon Spring!

Search

Loading...

Archive

UA-39675793-1