Friday, October 16, 2009

Number 25: Mini blueberry muffins (with streusel! and jam! and Roomie!)

Hi there. So I’m jess’s roommate. I go on baking adventures with her and generally just do what she asks me to when we’re baking. (There’s a word for that, isn’t there? Juuuuuust kidding.) It’s jolly fun.

This past Thursday we changed things up a bit and made one of my old recipes from home; blueberry muffins with streusel topping. They’re my little brother’s favorite so I’ve made them many, many times. In fact, they would probably have made me feel homesick if it weren’t for the fact that we turned them into mini muffins.


Just a few notes:
- First off, I think the greatest part about this recipe is the streusel. The second greatest part? The jam. Yum. So even though they are not absolutely vital to the muffins, don’t skip on either of them.
- Also, the original recipe (which I found a long time ago, somewhere in cyberspace) calls for a half cup of buttermilk. I experimented with real buttermilk and several buttermilk substitutes for this recipe specifically. In the end my favorite was half a cup of milk combined with half a tablespoon of lemon juice. Of course, don’t forget to measure out half a cup of the entire substitute after you’ve combined them.
- And finally, the numbers in this recipe are going to seem strange. This is because we cut the recipe in half, since all we had was a mini muffin tin. Worked just fine for us.


Blueberry muffins
(with streusel!)



For jam:
½ cup blueberries
½ tsp sugar

Muffin batter:
1 ¼ cup flour
1 ¼ tsp baking powder
½ cup plus 1 tbs sugar
1 egg
¼ stick butter
2 tbs vegetable oil
½ cup buttermilk (see note about substitute above)
¾ tsp vanilla
½ cup blueberries

Streusel:
1 tbs plus 1 ½ tsp granulated sugar
1 tbs plus 1 ½ tsp dark brown sugar
a pinch of salt
¼ cup plus 3 ½ tbs flour
2 ½ tbs unsalted butter.

To make the jam:
1. Simmer blueberries and sugar. Mash the blueberries to break them down. Cook until thickens.
2. The mixture should thicken to about 1/8 cup. Let cool to room temperature.

To make the batter:
1. Combine flour and baking powder in a large bowl.
2. In smaller bowl, combine sugar and egg. Then whisk in butter (melted and cooled slightly), vegetable oil, buttermilk and vanilla.
3. Fold the egg mixture and ½ cup blueberries into the flour mixture and mix until just moistened.
4. Pour the batter into greased muffin tins.
5. Spoon about a half teaspoon of the jam on top of each batter mound. Use a chopstick to swirl the berry mixture into the batter. (Don’t over-swirl.)

To make the streusel:
1. Combine granulated sugar, brown sugar, salt, and flour into a bowl.
2. Drizzle melted butter over the mixture and mix until evenly moistened.
3. Sprinkle on top of muffin batter.

Bake for 8-10 minutes at 425 F.

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