Submitted by:
Lawren Bercaw
Category:
Breakfast
Country of Origin:
United States
Cook time:
30 minutes
Serves:
12
Ingredients:
Topping:
1/4 cup lightly packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons softened butter
2 teaspoons cinnamon
Muffins:
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1 tablespoon lemon juice
1/3 cup applesauce
2 teaspoons grated lemon zest
1 1/2 cups fresh blueberries
Steps:
For topping:
1. Mix the brown sugar, flour, and softened butter together in a small bowl using a pastry blender or the pulse setting on a food processor.
2. Stir in the oats until well mixed. The consistency should be soft and crumbly.
3. Set aside.
For muffins:
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Whisk the egg lightly in a separate bowl; stir in the buttermilk and lemon juice.
4. Pour this wet mixture into the large bowl containing the combined dry ingredients, and mix partly.
5. Add the applesauce, stirring only until incorporated. Don’t over-mix!
6. Fold in lemon zest and fresh blueberries gently.
7. Spoon batter into a paper-lined muffin tin, filling each cup about 3/4 full.
8. Sprinkle each filled muffin cup generously with the buckle topping.
9. Bake in oven for 20 minutes. As the muffins bake and then cool, the topping will crack and buckle, giving the muffins their name and signature appearance.
What makes this recipe special?
My mother used to make blueberry buckle coffee cake on summer mornings when blueberries were in season. I've modified her recipe to be a little more portable and a bit healthier, without sacrificing the warm and cozy feeling of her original delicious dish. There's nothing like a warm blueberry muffin fresh from the oven!