February 1, 2008
Blueberries were on sale for $1.00, which means it was blueberry muffin baking time!
I love this muffin recipe in particular; the strong cinnamony flavour pairs wonderfully with blueberries, and is a bit unexpected, making these muffins something just a little bit different. These smell almost like candy when they’re baking, and are flavourful, moist and filled with the power of blueberry. The crumble topping is a cinnamon bonus, and adds a second dimension of sweetness to them.
Preheat oven to 400°F
Makes 12 muffins
3/4 stick unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries
2 tablespoons melted butter
¼ cup packed brown sugar
½ teaspoon cinnamon
3 tablespoons oats
1. Mix butter, brown sugar, milk and egg in a bowl until combined well.
2. Whisk flour, baking powder, cinnamon and salt in a different bowl.
3. Add the butter mixture and stir just until combined. Gently fold in blueberries.
4. Grease the top of the pan lightly. Line muffin cups with paper liners. Fill muffin cups equally.
5. Combine all the streusel ingredients. Mix well and sprinkle over muffins.
6. Bake muffins on middle rack at 400°F for 20 – 25 minutes, or until a wooden toothpick inserted into the centre comes out clean.
And a few muffin tips I’ve learned along the way!
1. Never, ever overmix. This will create a tough and chewy muffin. I used to always overmix, and I blame having a mixer – it blends the batter too much too fast. Whenever I make muffins now, I mix the wet ingredients with the mixer, but always stir in the dry with a spoon.
2. Grease the top of the muffin pan! Even if using paper liners, muffins seem to enjoy rising above the cup and onto the surface of the pan. Because everyone likes a perfect muffin top, I give the pan a little bit of butter.
3. Use an ice cream scoop to put the batter into the muffin pan (thank you, Alton Brown!). This not only gives each muffin cup the same amount of batter, but it also eliminates a lot of the mess that dropping batter with a spoon leaves behind.
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