Blueberry Sunshine

It's spring and it's raining.  In fact, it's been raining with intermittent periods of hot and humid for days.  You've just got love the spring in Pittsburgh.

Despite the rain, there's actually a lot to love about the spring here in the 'burgh.  My tulips were absolutely lovely.  I should have taken a picture of the front of my house that's how beautiful they were.  I always order the really tall ones in yellow.  In the fall my take-a-second-mortgage-out-on-the-house gardening service plants the bulbs in abundance along the walkway up from the street and across the front of the house.  We could be in House Beautiful when the bulbs are at their peak in early May.   Now, since my tulips have come and gone, we have replaced the them with white geraniums which will be beautiful all summer long.  I may have bad days but one thing is for sure.  The front of my house never has a bad day.

It's spring and Pittsburghers have put away their Steelers jerseys and, those who dare, have taken out their Pirates hats.  The absence of Steelers-wear is a sure signal of spring.  Most of the Steeler attention these days is focused on Hines Ward as he sambas his way to the coveted Dancing With the Stars Mirror Ball Trophy.  DWTS fever has taken up where Steeler fever left off.  Let the Terrible Towels wave!

Another thing I love about spring, although it has little to do with Pittsburgh, is that the fruit is finally starting to taste good.  Gone are the bland strawberries of winter shipped in from who knows where.  The raspberries are starting to soften up a little and are actually flavorful.  And the blueberries are starting to have to real blueberry flavor.   We haven't yet hit the height of summertime deliciousness but we're getting there.

Now, while I probably wouldn't get excited about a mixed berry salad quite yet, the blueberries are ready for their spring debut in muffins.  They have just enough flavor and texture to give a real blueberry punch.  And somehow, these muffins feel springy to me.  So, I'm going to get my cup of coffee, sit down and look out my window and enjoy the rain soaked view.

Happy spring, where ever you are.

Recipe: Blueberry Sunshine Muffins


Ingredients:


6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla
1 teaspoon grated lemon zest
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/2 cup sour cream
1 cup fresh blueberries
1/8 teaspoon ground cinnamon

Directions:


Preheat the oven to 350.  Lightly grease muffin tins or use paper muffin cups.

In the bowl of an electric mixer on medium-high speed, with the paddle attachment cream together 4 tablespoons butter, 1/2 cup sugar, zest, and the vanilla.  Add egg and beat to combine.

Into a medium bowl, sift together 1 cup of flour, baking soda, baking powder, and salt.  With the mixer running, add half of the flour mixture, the sour cream, and then the remaining flour mixture.   Mix to combine but do not over mix.  Remove bowl from the mixer and gently fold in the blueberries.

Spoon the batter into the prepared muffin tins, leaving room for the streusel mixture.

To make the streusel:

In the bowl of a food processor, combine the remaining 1/4 cup flour, 1/4 cup sugar, 1/8 teaspoon cinnamon, and 2 tablespoons butter.  Pulse to combine.  Mixture should be lumpy.

Top each muffin with 1 tablespoon of the streusel mixture.  Bake for 25-30 minutes, or until a cake tester comes out clean.