Baker’s Recipe: Blueberry Muffins with Streusel

One advantage the baker has over the cook (besides patience) is the ability to bake a bunch of goods to feed a large group. Sure, a cook can feed a large amount but it always seems like the more they make, the more work they have to do. Math is on the baker’s side and double a recipe usually just means finding a bigger bowl.

Blueberry Muffins with Streusel
Makes a dozen and a half muffins

2 1/2 cups of flour
3/4 cup of sugar
1 tablespoon baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of salt

1/3 cup of butter, softened
1/2 cup of milk
1 cup of plain yogurt
1 tablespoon of vanilla extract
2 large eggs

2 cups of blueberries (fresh or frozen)

Streusel Topping
2 tablespoons of butter
1/4 teaspoon of cinnamon
1/4 cup of brown sugar
2 tablespoons of white sugar
3 – 4 tablespoons of flour

Large mixing bowl, a medium mixing bowl
Measuring spoons and cup

Muffin pan
Tray liners

Preheat the oven to 350 degrees F. Line the muffin pan with the tray liners. Spray the top of the pan with oil to prevent the muffins from sticking.

For the batter…
In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt. Mix in the softened butter until it is evenly coarse. Mix together the milk, eggs, vanilla extract and yogurt. Beat the liquid mixture into the dry mixture until the batter is smooth.  Fold the blueberries into the batter but be careful not to over mix, otherwise you’ll get blue batter. Divide the batter evenly so each tray liner is just about full.

For the streusel
Melt the butter in a medium bowl. Mix the brown sugar, white sugar and cinnamon into the melted butter. Using a fork, begin to mix in the flour. Once the topping easily crumbles apart, add about a fluffed tablespoon to the top of each muffin.

Bake the muffins for 20-22 minutes on the middle rack. When an inserted toothpick comes out clean (unless you get a blueberry) they’re done. Take them out of the pan and leave them on a cooling rack for a few minutes. Serve warm.

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