Sunday, March 22, 2015

Blueberry Streusel Muffins

These are my favourite blueberry muffins ever.
'nuff said.

My blueberries sank in the batter while baking, though, making them rather unstable at the base. A friend advised me to roll the blueberries in flour before folding them in, so I'll try that next time! Meanwhile...I'm passing the tip on to you guys as well!

What you will need:
(makes 6 big muffins)

half a cup of brown sugar
a teaspoon of cinnamon

half a cup of unsalted butter, softened to room temperature
half a cup of white sugar
a quarter-cup of brown sugar
two large eggs, at room temperature
half a cup of Greek yogurt
2 teaspoons of vanilla extract
one and three-quarter cups of all-purpose flour
a teaspoon of baking soda
a teaspoon of baking powder
half a teaspoon of salt
a quarter-cup of milk
as many blueberries as you'd like (frozen berries bleed beautifully)
Preheat oven to 228°C. Grease your muffin pan with butter or line with cupcake liners and set aside.

In a small bowl, toss together the brown sugar and cinnamon. Set aside.

1. In a medium bowl, beat the butter until smooth and creamy.

2. Add both white and brown sugars and continue beating until creamed.

3. Add the eggs, yogurt, and vanilla extract. Beat until the mixture is combined and has a homogenous texture.

4. In a large bowl, toss together flour, baking soda, baking powder, and salt.

5. Pour the wet ingredients into the dry ingredients and slowly mix.

6. Add the milk, gently mixing until combined. It's all right if little lumps remain in the batter!

7. Roll the blueberries in flour (so they don't sink), then fold into the batter.

8. Layer in a tablespoon of batter, then top with a little streusel, then more batter until the muffin tins/liners are full all the way up to the top. You want them overflowing. Top with more streusel.

9. Bake in batches for 5 minutes at 220°C, then lower the oven temperature to 180°C and bake for about 20 more minutes, or until a toothpick inserted in the center comes out clean.

Allow to briefly cool before serving.

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