I had planned to write about Blueberry Hill.
About how Fats Domino had invoked an early spring fruit to talk about first love.
I was going to write about the freshness and tenderness and newness of love, and the freshness and tenderness and newness of blueberries.
Then I Googled Blueberry Hill, and three hours later, here I am. In the interest of full disclosure, let me say that I took a long detour through YouTube.
Sometimes I do that.
Yes, that Vladimir Putin.
As an aside, I also watched a number of videos of baby sloths being... baby sloths. All in all, a productive evening!
But, I digress.
The reason I was thinking about Blueberry Hill in the first place is because I made blueberry muffins this morning. Not just any blueberry muffins, either. These are blueberry and lemon muffins, filled to bursting with fresh fruit and topped with a sweet lemon streusel. They are light and fresh tasting, thanks to cake flour and lemon zest, and I think they are just the thing to celebrate the first truly beautiful spring days.
P.S. Would you believe I ate two of these muffins while I was sucked into the YouTube vortex? And that I ate two others when they were warm from the oven this morning? They're that good, folks. Don't say you haven't been warned.
Fresh Blueberry Muffins with Lemon-Streusel Topping
- 1 1/2 c. fresh blueberries
- 1 1/2 c. + 2 T. all-purpose flour
- 1 c. cake flour
- 2 t. baking powder
- 1 t. kosher salt
- 6 T. unsalted butter, softened
- 1 c. granulated sugar
- 2 large eggs
- 2 t. pure vanilla extract
- 1/2 c. whole milk
- 2 T. lemon juice
- 5 T. granulated sugar
- 4 T. all-purpose flour
- zest of 1 lemon
- 2 T. butter, melted
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
Gently wash and dry blueberries. In a medium bowl, toss berries with 2 T. flour until they are completely covered. Gently shake off extra flour and discard it. Set blueberries aside.
Make streusel: In a small bowl, mix together 5 T. sugar, 4 T. flour, and the zest of one lemon. Drizzle 2 T. of melted butter over the top and mix until crumbs form. Set aside.
In a large bowl, whisk together 1 1/2 c. flour, cake flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream together 6 T. softened butter and 1 c. sugar until they are light and fluffy. Beat in eggs, vanilla, milk and lemon juice until well combined.
Add flour mixture in three batches, mixing just until combined after each addition. Scrape sides of bowl to ensure that everything is fully incorporated. Batter will be very thick. Gently stir in blueberries.
Spoon batter into lined muffin cups, filling each 3/4 full. Sprinkle streusel mixture evenly over the top. Bake at 350 degrees for 25-30 minutes, or until light golden brown.