Skip to main content

Blueberry Muffin With Streusel

Welcome back! 
Today, we have a new twist version of a breakfast staple: Blueberry Muffins with Streusel! This might seem like our Blueberry Muffins, but a quick comparison shows that their differences are not negligible. Besides the streusel, which is clearly a new addition to the recipe, this version of muffin has a simpler procedure (so that you'll have the energy to make the streusel) while still retaining its moist and flavorful goodness. Baking is a science, but you can always use multiple methods to achieve the same goal.

Blueberry Muffin With Streusel

Makes 12 muffins

Ingredients:

For the muffin batter:
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cup flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries
For the streusel:
  • 1/4 cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/8 teaspoon teaspoon salt
  • 2 tablespoons cold butter

Directions:

  1. In a bowl, mix the oil, eggs, milk, sugar, and vanilla extract together.
  2. Sift in the flour, baking powder, and salt. Mix until evenly incorporated, but don't overmix!
  3. Coat your blueberries with about 1 tablespoon of flour and fold them into the batter.
  4. Scoop the batter into muffin molds.
  5. Prepare the streusel:
    1. Cut the butter up into small pieces and pour into a bowl.
    2. Pour the other ingredients in and mix with a pastry blender until coarse and crumbly.
  6. Top the muffins with the streusel.

  7. Bake at 400°F for 20 minutes.
Streusel is a great topper for muffins, but it's a handy little accessory for many other baked dishes that will help elevate them to the next level. In fact, there are certain varieties of coffee cake and apple cake that feature streusel as an integral part of their recipe. Blueberry muffins don't always have this topping, but once you've had it, it's hard to go back!

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...
Post a Comment
Read more

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...
Post a Comment
Read more

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more