Apologies for the lack of posting but this semester is going to be pretty busy. It’s halfway through week 2 and I’m already overwhelmed… so much for a fun senior year. Even though I’ve been super busy, Mark and I have been eating really well. I woke up at 7:30 last Thursday and went for a run and on the way home stopped by the farmers market before class. For under $20 I raked in quite a haul: 1 massive eggplant, 1 yellow squash, 1 zucchini, 3 ears of corn, 2 pints of blueberries, 1 pint of peaches, 1 quart of heirloom cherry tomatoes, 1 quart of sweet peppers, 1 super spicy pepper, and a loaf of pumpkin bread. Not too shabby if I do say so myself. These veggies have worked their way into some great food (eggplant parm, stuffed mushrooms, curry, tacos, stir-fry, veggie pizza, muffins, and still going)
Since blueberries are nearing the end of their season and I bought probably the last 2 pints of summer at the farmers market, it’s only fair to pay them a proper homage… and bake them into muffins. Not just any muffins but to-die-for blueberry muffins with a streusel crumble. The streusel topping, though a little unhealthy, totally makes these muffins.
I probably shouldn’t admit this but I ran into a few snafus, I thought we had enough sugar and baking powder but we didn’t so I had to make some adjustments. I’ll provide you with the actual recipe (sans substitutions) that has been fool proof for the past 100 or so times I’ve made these muffins. Mark asked me as I was going through pictures for this post when I was going to make these again… we just ran out of muffins yesterday… yeah they’re that good.
Makes 8 Muffins
1 ½ cups of flour (I usually use half whole wheat or whole wheat pastry if you can find it)
¾ cups white sugar
Dash of salt
2 ½ teaspoons of baking powder
1/3 cup vegetable oil
1 egg, or egg substitute equivalent
1/3 cup of milk (I like to use almond milk)
1-1 ½ cups of blueberries (I always opt for more berries)
½ cup of white sugar or raw sugar
1/3 cup of flour
¼ cup of butter, cubed
1 ½ teaspoons of ground cinnamon
Preheat the oven to 400°C. Line muffin tin with liners, or grease the muffin cups.
Combine 1 ½ cups of flour, ¾ cups of sugar, salt and baking powder in a medium size bowl. Place oil in a 1 cup measuring cup; add the egg to the cup. Fill the cup up the remainder of the way with the milk.
Mix this into the flour mixture. Toss the blueberries in 1 tablespoon of flour (this prevents them from sinking to the bottom of the muffin during baking). Gently fold the blueberries into the batter. Fill the muffin cups up to the top.
Mix together the ½ cup of sugar, 1/3 cup of flour, cinnamon and butte. I find its best to mash it together with a fork. Sprinkle this mixture over the tops of the muffins. Bake for 20 to 25 minutes or until golden brown and cooked through in the middle (use a toothpick to test).