Katie Lee Biegel’s Blueberry Streusel Muffins | The Kitchen | Food Network

These muffins are a combination of the best parts of blueberry muffins and coffee cake. They’re a great choice for breakfast or a brunch buffet, and Katie recommends having them with a cup of tea in the afternoon.
#FoodNetwork #TheKitchen #KatieLee #BlueberryMuffins #Streusel
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4bvhvB3
Subscribe ► http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Blueberry Streusel Muffins
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 35 min (includes cooling time)
Active: 45 min
Yield: 12 muffins

Ingredients

Walnut Streusel:
1/2 cup all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, cut into cubes, at room temperature
1 teaspoon ground cinnamon

Batter:
Nonstick cooking spray, for the muffin tin
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 3/4 cups plus 2 tablespoons cake flour
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

Glaze:
1/2 cup confectioners’ sugar
2 tablespoons whole milk
1 tablespoon lemon juice

Directions

For the walnut streusel: In a small bowl, combine the flour, walnuts, brown sugar, butter and cinnamon. Mix to combine, using your fingers to pinch into crumbles. Place in the fridge while you prepare the muffin batter.

For the batter: Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or line with muffin liners. Set aside.

In a large bowl, whisk together the baking powder, baking soda, salt and 1 3/4 cups cake flour and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat together the butter and granulated sugar on medium-high speed until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, beating after each addition, until incorporated. Add half of the flour mixture, mixing until just combined. Add the sour cream and vanilla extract, beating again until incorporated. Be sure to scrape down the sides of the bowl in between. Add the remaining flour mixture and beat one last time until the batter is smooth and combined.

In a medium bowl, toss the blueberries with the remaining 2 tablespoons cake flour to prevent them from sinking. Gently fold the blueberries into the muffin batter using a spatula.

Divide the batter among the muffin cups (it should be just over 1/4 cup muffin batter in each). Top each muffin with a generous amount of streusel, pressing the streusel gently into the muffin batter.

Bake, rotating the pan halfway through, until golden brown and an inserted toothpick comes out clean, 20 to 24 minutes.

Allow to cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool further.

For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners’ sugar, milk and lemon juice until smooth and combined. Drizzle over the muffins when warm or completely cooled and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Katie Lee Biegel’s Blueberry Streusel Muffins | The Kitchen | Food Network


source