Mostly Martha Blueberry Muffins

Sunday mornings kind of feel like the perfect time to head into the kitchen and whip up some blueberry muffins. And last week, that's just what I did. I scoured the handy old Internet for what seemed like the best recipe I could find. What are some of your Sunday go-to recipes? I love Sunday mornings and all of the possibilities they hold. One day I will post about my Sunday Eggs.

They were all so similar. Some recipes called for a bit of sour cream which I really like the idea of, but then there was just something about them that didn't seem right. There was one recipe I kept running into. Blueberry Muffins a la Martha Stewart. Go figure. I decided if I could squeeze a little sour cream into her recipe I was sold. It's so tough making these choices of what recipe one shall use.

I also knew that a streusel topping was a must. To Martha's recipe I simply switched out a little bit of the milk for sour cream and added some lemon extract for zing. I really wanted the lemon flavor to come through, sometimes blueberry muffins can be a bit flat, so I added zest from one lemon to the topping mixture. I had just enough exquisitely-grown blueberries from the central part of the state, where I grew up, sitting in my freezer to make a double batch. I ended up making six jumbo and gorgeous muffins, along with twelve good-sized regular ones from doubling this recipe. I will say that these were AMAZING and tasted fabulous for days and days. The jumbo ones looked like they came straight from a professional bakery. Everyone who tasted these agreed.

Mostly Martha Blueberry Muffins

makes 6 jumbo or 12 regular

1/4 pnd. unsalted butter, room temp ( 1 stick)

2 C. AP flour

1.5 t. baking powder

1/2 t. salt

2 C. blueberries, fresh or frozen

1 C. sugar

2 Lg. eggs, room temp

2 t. vanilla

lemon extract, optional

1/2 C. milk, room temp (preferably whole milk, feel free to add some sour cream too)

Streusel topping:

1/2 C. AP flour

1 t. cinnamon (I used a bit less)

1/2 C. brown sugar

1/4 C. butter, melted

1 Lg. Lemon, zest only

1. Preheat oven to 375. Line either a 6 ct. jumbo muffin tin or a twelve-count regular sized tins with muffin liners.

2. Whisk together flour, salt, and baking powder. Toss a few tablespoons of the flour mixture over the blueberries and coat thoroughly.

3. In mixer, paddle together sugar and butter until very fluffy, about five minutes. Add eggs one at a time, then vanilla.

4. Stop the mixer and add half of the flour, mix slightly while pouring in milk, then add remaining flour and mix gently until just combined. Do not over mix.

5. Take bowl from mixer and GENTLY fold in the berries with a spatula.

6. Make streusel topping by combining all ingredients thoroughly until clumpy.

7. Using a scoop measure, if you have one, divide the batter evenly among the liners, it is a stiff batter and very thick, then divide the streusel evenly among the tops of the muffin batter.

8. Bake approximately 30 minutes, check for doneness sooner though. Enjoy!!