Thursday, August 02, 2012
Look at these beauties. I love a fresh blueberry muffin for breakfast. My favorite muffins are ones that are not overly sweet (unlike boxed mixes). In this recipe, I love the tartness of the berries contrasted with the crunch of streusel topping. My mouth is watering already!
First, line your muffin tin and preheat the oven to 400 degrees.
Combine dry ingredients and set aside.
Make a well in your dry ingredients. That just means to make a hole in the dry mix. Then add the wet ingredients.
Stir until mix is no longer dry. Do not stir more than that. Be gentle. Your batter will look lumpy like above.
Measure 1 cup fresh or frozen blueberries. Rinse well. These are frozen wild blueberries. They tend to be a little smaller; which is what I like. Then wash and dry two lemons. Zest completely.
Fold blueberries and lemon zest gently into batter.
Divide batter into 12 prepared baking papers. Um...I totally rinsed my blueberries. The good thing is the color won't change the flavor at all. Plus, I think they are pretty. *wink*
Measure your streusel ingredients.
Mix with a fork until it looks a little like wet sand.
Sprinkle generously on top of muffin cups.
Ta-da! Ready to go into the oven.
Here they are with explosive blueberries and crunchy streusel.
I've got to take this photo quick. Guests are coming soon. Enjoy.
Blueberry Streusel Muffins
*Betty Crocker's Cookbook
1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
2 cups all purpose or whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries, thawed and well drained
zest from two lemons
Streusel Topping (below)
Heat oven to 400 degrees. Prepare Streusel Topping.
Line 12 medium muffin cups with paper baking cups. Combine flour, sugar, baking powder and salt and set aside. In a separate bowl beat milk, oil, vanilla and egg.
Make a well in the dry ingredients. Pour wet ingredients into dry ingredients and mix just until flour is moistened (batter will be lumpy). Fold in blueberries and lemon zest. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping.
Bake 20 to 25 minuetes or until golden brown. Immediately remove from pan.
1/4 cup flour
3 Tbs packed brown sugar
2 Tbs firm butter
1/4 tsp ground cinnamon.
Mix all ingredients until crumbly.
bread breakfast fruit lemon muffins 1 Comment