There was this small container of plump and juicy blueberries sitting in the fridge for around 2 weeks, and I really wanted to use them, but in what? I could have made the ricotta cake, or even scones, but I wanted to do something different.
I found a recipe for: “To Die For Blueberry Muffins”. Ok, the resulting muffins were good, but I certainly wouldn’t want to die for them! I hate that phrase, there I said it “to die for”, I hate it. Doesn’t that defeat the object of eating? Ok, rant over….
I made a few changes from the original recipe, and that was to halve the streusel topping and reduce the sugar. The resulting muffins were pretty good, but remember not to overmix the batter. They stay moist if you store them in an air-tight container as soon as they reach room temperature. They are soft, fluffy, barely sweet and packed full of juicy blueberries. One is just not enough!
BLUEBERRY STREUSEL MUFFINS
Adapted from Allrecipes: To Die For Blueberry Muffins
For the streusel topping
- 50 g (1/3 c) plain (all-purpose) flour
- 60 g (1/4 c or 4 tablespoons) salted butter
- 50 g (1/2 c) rolled oats
- 100 g (1/2 c) raw cane (turbinado) sugar
- 1 1/2 teaspoons ground cinnamon
For the muffins
- 450 g (3 c) plain (all-purpose) flour
- 200 g (1 c) raw cane (turbinado) sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 160 ml (2/3 c) olive/vegetable oil
- 2 large eggs
- 160 ml (2/3 c) milk
- 300 g (2 c) fresh blueberries
1. Preheat oven to 200°C (400°F), and line muffins tins or grease well.
2. To make the streusel topping, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the oats, cinnamon and sugar and set aside.
3. To make the muffins, mix together the dry ingredients: flour, sugar, salt and baking powder.
4. In another bowl, mix together the wet ingredients: oil, eggs and milk. Once combined, stir in the blueberries.
5. Gently mix the wet ingredients into the dry, but remember do not overmix. The batter will be very thick (like a really thick and sticky cookie dough).
6. Divide the batter into 16 holes of the prepared tins, then sprinkle the tops liberally with the streusel topping. NOTE: the muffin tins will appear to be very full, do not worry, the mix will not overflow.
7. Bake in the middle of the preheated oven for 18-20 minutes. The muffins are done when a cocktail stick inserted through the center comes out clean.
8. Allow to cool before devouring. Remember, once cool, store in an air-tight container to keep them moist. Enjoy!