Blueberry Buttermilk Muffins

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This spring, as days become longer and the smell of summer gets a little bit closer, we want to highlight a variety of recipes using DFA farmer-owned ingredients.

As we dive into a plethora of baked goods that make block parties worthwhile and lazy Sundays a little sweeter, we want to start with a classic — the blueberry muffin.

The subtly sweet cousin of the cupcake, muffins transform a typical sweet into an anytime indulgence — whether it’s a grab-and-go breakfast with a schmear of butter, an after-school snack with a glass of milk or in its own right as a treat before bed. Adaptable and portable, muffins can take on the flavor of just about anything, and make the perfect goody to nosh on as cool days turn a little warmer.

This rendition of a traditional blueberry muffin stays moist with the tart addition of Dairy Maid Dairy Buttermilk. Economical and health conscious, buttermilk perks these muffins up and ensures a light and fluffy texture. Plus, they’re finished off with a walnut streusel — so really, what could go wrong?

BLUEBERRY BUTTERMILK MUFFINS
Start to finish: 45 minutes
Yield: Baker’s dozen

Muffins:
2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup dark brown sugar
1 egg, beaten
1 cup Dairy Maid Dairy Buttermilk
¼ cup butter, melted
1 cup blueberries

Streusel:
¼ cup flour
¼ cup chopped walnuts
¼ cup sugar
½ cup cold butter, cut into pieces

Heat oven to 375 F. Line muffin pan with cupcake liners.
In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon and brown sugar together with your fingers, making sure to break up the clumps of brown sugar.
Add in butter, egg and buttermilk. Gently stir until just moistened.
Toss blueberries with ¼ cup flour in a small bowl.
Fold berries into batter until evenly incorporated.
Using ¼ cup measuring cup, fill muffin cups ¾ full.
In bowl used to toss blueberries, cut together streusel ingredients with a fork until crumbly.
Place a heaping tablespoon of streusel on top of each muffin by pressing gently.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in pan for two minutes before removing to let cool on a wire rack.