Streussel Topping
Ingredients:3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter
Directions:
Mix the white and brown sugars and flour together. Melt the butter, and add the butter just a little a time until the mixture combines into crumbs the size of peas. Set aside!
Blueberry Swirl
Ingredients:1 C. Fresh Blueberries
1 tsp. Sugar
1 Tbs. Water
Directions:
Add everything into a saucepan and bring to a simmer on the stove. While stirring, gently mash the blueberries. Continue to simmer until the mixture has been reduced to half. Set aside!
Muffin Batter
Ingredients:2 1/2 C. Flour
2 1/2 tsp. Baking Powder
1 tsp. Salt
1 1/4 C. Sugar
2 Eggs
4 Tbs. Melted Butter
1/4 C. Oil
1 C. Buttermilk
2 tsp. Vanilla
1 C. Fresh Blueberries
Directions:
1.Pre heat oven to 425.
2.In a large bowl whisk flour, baking powder and salt, set aside.
3. In a seperate bowl whisk together the sugar and eggs.
4. Mix in the melted butter and oil.
5. Mix in the buttermilk and the vanilla.
6.Gently mix, with a spatula, the sugar/egg mixture and fresh blueberries into the flour mixture. Gently stir until the mixture is just moistened. You want it lumpy with spots of dry mixture. Please do not over mix!!!
7. Pour the batter into prepared muffin (or cupcake) pans with liners. The batter should completley fill the cups and mound slightly!
8. Evenly spoon the Blueberry Swirl mixture over each muffin, then use a toothpick to swirl over the tops.
9. Heavily sprinkle the streussel mixture over each muffin. Use plenty because when the muffin bakes and expands the streussel gets dispersed.
10. Bake 17-19 minutes, until the muffin tops are nice and golden and a toothpick comes out clean.
11. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.
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