Thursday, 19 July 2012
Home-Sweet-Home: Blueberry Muffins with Streusel Topping
What's the only thing you can do when you're lazing around, recovering from jet lag and trying not to panic about the mysterious future? Make blueberry muffins, obviously. What, you don't distract yourself with comfort baking? Psh.
Well, I am 100%, bona fide moved back home. The couple boxes I had shipped even arrived today so it's official: I'm back at my parents' house. Glamorous.
As much as I do need to get a job, pronto, and sort out some genuine independence, there are definite pluses to my current living situation. For one thing, the parents have an awesome kitchen. Seriously, awesome. Also, they're pretty appreciative of being cooked for. That's always nice.
So far, I've been about as lazy as possible, cooking-wise (hey, it's a nice change to not have to produce my own meals!) But this morning I started getting a little twitchy. The I-haven't-used-an-oven-in-way-too-long-and-there-are-tons-of-ingredients sort of twitchy. Baking Time!
It needed to be something on the lighter side-- not too buttery and full of chocolate-- since this is for my parents, not some greedy college students (college has taught me that twenty-something boys really can eat all the food. All of it.) To me, lighter baking in the summer just means throwing in some fruit. That way it's healthy, see? Besides, bubbly, oozing berry juice, soaking into spongy baked goods sort of makes me swoon. And drool.
Also, there's something especially luxurious and wholesome about whipping up some tasty treats with fresh, juicy fruit and eggs from a friend's chickens. Fresh, local ingredients give you the sense of being more in touch with the food you're making (the food, ultimately, that you're putting in your body!)
So: blueberry muffins. Cinnamon crumble topping. Bubbly, juicy berries and gorgeous golden -yolked eggs. Yes.
Blueberry Muffins with Streusel Topping
adapted from this recipe
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/3 cup milk
1 heaping cup fresh blueberries
1/3 cup flour
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup butter, room temperature (1/2 stick or 57 grams)
Preheat the oven to 400° F (200° C)
Mix together the dry ingredients and the wet separately. My egg was on the small side so I added a splash more milk to make up for the loss of moisture.
In a third bowl, mix together the additional flour, sugar, cinnamon, and butter. Using your fingertips, rub the butter into the dry ingredients until it forms a rough breadcrumb-like consistency.
Blend the wet and dry muffin ingredients, stirring until just combined. Now gently fold in the blueberries (being careful not to mix too much).
Fill greased muffin cups to the top with the mixture and top with the cinnamon crumble mixture.
Bake for 20-25 minutes or until golden brown.
Let them cool in the muffin tin for a while (so the top don't tear off when you take them out!) and then remove to a cooling rack.
I got 7 hefty muffins from this recipe (let's call it 6-8!)