Blueberry muffins have been on my mind for a long time. People who know me well enough know that the blueberry is my absolute favorite fruit to bake with. Blueberry is my first choice when it comes to cheesecake, muffins, Crème brûlées, and danishes. I have been on the hunt for blueberries fresh or frozen since forever in Chennai and non stick obliged and got his blueberry junkie wife a box when he returned from his trip abroad. I have since made a blueberry sauce and some blueberry confiture and am on top of the world. That berry is one heck of a berry, people. God sure knew what he was doing when he did that one. More on that later.
So anyway, Streusel muffins have been there on my mind for a while too. The thought of a buttery, crunchy and toasted - cinnamony topping for a moist muffin sounds so inviting! So the stars aligned themselves this nice and cozy weekend and i got moving because what better way to start a weekend than with the blueberry muffin with a crunchy streusel topping.
This recipe makes 12 muffins
For the muffins, you will need:
-1 3/4 cup flour
-110 g butter
-little less than a cup of powdered vanilla sugar
-1 1/2 cup of blueberries
-1 1/2 teaspoons baking powder
-1 1/2 teaspoon vanilla extract
- 1 whole egg and an extra egg white
-1/2 cup milk and a little more on standby if required
For the streusel stopping, you will need:
- 2 tablespoons flour
-1/2 cup brown sugar
-30 g butter, cubed- 1 1/2 teaspoons cinnamon powder
-1/3 cup toasted flaked almonds
We shall start with the streusel so that it is out of the way:
-Put all the ingredients for the streusel in a bowl and combine with fingertips till the texture resembles coarse crumbs. Keep aside.
- Preheat oven to 175 C
- Line muffin tin with muffin liners
- Whisk together the flour, salt and baking powder and set aside.
- Beat the sugar and butter till light and fluffy.
- Add the whole egg and the egg white one at a time and keep blending till the mix looks almost doubled in volume
- Add the vanilla extract and blend.
- Alternating between a portion of the flour mix and a portion of the milk and starting and ending with the flour mix, mix with the egg-butter-sugar mix and fold in with the aid of a rubber spatula. Finish with the flour and make sure you do not over mix the batter.
- Fold in the blueberries into the mix.
- Scoop into the muffin cases and fill 3/4 way up.
- Top the cupcake with the streusel and make sure it covers the muffin tops.
- Pop into the oven and bake for 25 min (or till the muffins pass the skewer test). Rotate the tin halfway through so that it gets baked evenly.
- Once done, take the muffins out of the tin and leave to cool on rack.
so that's one more goodie that i have added to my easy bake/tasty treat list and am very very thrilled. Yay for blueberries!