Hello Blooming Worlders!
I am a berry lover, so strawberries, raspberries, gooseberries, blackberries and blueberries are always welcome at our home. Some days ago, I bought a bunch of blueberries at the local supermarket and decided to browse for some blueberry muffins recipes and actually found out the best one at the Food52.
It’s really simple and if you’re unlucky baker, whose 95% of muffins have nothing to do with “puffy and appetizing” (in make case, they actually can be used as a deadly weapon), these ones will surprise you a lot.
For the Blueberry Muffins you will need (This recipe makes approx.9 muffins):
1 3/4 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup dark brown sugar
1/2 cup plain yogurt
1/4 cup vegetable oil
1/4 cup milk
1 1/2 cups blueberries (fresh, frozen, wild or conventional)
Note: You can also add 2 tablespoons lemon powder or 1 teaspoon of lemon zest, if you want so.
For the streusel:
1/4 teaspoon cinnamon
1/4 cup flour
2 tablespoons packed dark brown sugar
2 tablespoons melted butter
- Preheat the oven to 200 º C (400° F).
- In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using).
- In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
- Add the dry ingredients and the milk to the wet ingredients, mixing to combine with each addition.
- Fold in the blueberries with a gentle hand.
Make the streusel:
- Combine the cinnamon, flour, and brown sugar in a small bowl.
- Add the melted butter and mix to form clumps.
Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel.
Note: For a perfect muffin do not forget to follow the rule of three: one-third berries, one-third batter, and one-third streusel topping.
Bake for about 20 minutes and remove when muffins are golden brown and the berries are bubbling with juice. Let them cool and enjoy!
Lots of Love and bon apetit!