Monday, January 23, 2012
To Die For Blueberry Muffins
I’m sorry that I was away for most of last week. The Seattle area had the forecast of the worst snow storm in ages and we really got hit fairly hard. We had a lot of snow for Seattle (we don’t usually get much) and then we had an ice storm. I lost power for 2 days so I was unable to post anything. Here’s a picture of the tree outside my dining room window, covered with ice.
Hard to beat blueberry muffins, isn’t it? They are so classic and it’s hard to make them different. I can’t say that these are that different, but I was really please how they turned out so I wanted to share them with you. These are mini muffins, which are just as cute as can be when they are baked. You also use a different baking method, hot at the beginning, which makes for nice peaked muffins.
The batter for these muffins is standard, but the topping is a little different. I really liked the topping with the large amount of cinnamon. I think it really added a lot. I had most of the streusel topping left over so feel free to cut the recipe in half or use the remaining topping for another use. I had planned to make some streusel topped bar cookies but I never got around to it. That happens when your life is messed up by the weather.
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup blueberries, fresh or frozen
1/2 cup sugar
1/3 cup flour
4 tablespoons butter, cubed
1 1/2 teaspoons cinnamon
Preheat oven to 500 degrees. Grease 24 mini muffin cups.
In a large bowl combine the flour, sugar, salt, and baking powder. In a separate bowl, whisk the oil, egg, and milk. Add to the flour mixture and stir to combine. Fold in the blueberries. Fill each muffin cup with about 1 teaspoon of batter.
To make the streusel, combine the sugar, flour, and cinnamon. Cut in the butter until the mixture resembles sand. (I use the food processor for this.) Sprinkle the muffins with the streusel.
Bake at 500 degrees for 5 minutes. Immediately lower the temperature to 350 degrees and continue baking for about 7 minutes more, or until muffins test done.
Recipe from Sweet as Sugar Cookies