Crumbly Blueberry Muffins

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I started my adventures in the kitchen as a baker. Mostly because I loved the product. But as I have been cooking, I’m developing a love for the process. I love the steps it takes to create a meal. Not that there aren’t steps in baking, but a good portion is hands off.

This morning I woke up in a hands off kinda mood. So I threw some dry ingredients in one bowl, wet in another, combined to make a batter, and baked up 12 delicious muffins. I define hands off as less time prepping than baking, you may define it differently. Tip for baking: Get all of your supplies together before you begin, it will take 2 minutes at the start and save you 5 to 10 during.

Brian loves the Starbucks blueberry muffins with the crumbly tops so I put a little streusel topping on before baking.

1 c. + 2 tbs. white sugar

2 tsp. vegetable oil

2 c. + 1 tbs. AP flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. butter (1 stick); softened or pop it in the micro for 15 seconds

2 tsp. vanilla

2 eggs

1/4 c. half and half

1/4 c. skim milk

(if you have whole milk, use 1/2 c. instead of skim and half and half)

2 c. frozen wild blueberries (fresh would be amazing, also wouldn’t turn the batter purple)

Begin by preheating to 350.

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Prep the pan by using cupcake liners or spraying the pan with nonstick spray. Make the streusel by tossing together 2 tbs. sugar, 1 tbs. flour, and 2 tsp. vegetable oil. Set these things aside.

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In a small bowl (or not your largest) dump the 2 c. of flour. I like to whisk the clumps out, you don’t have to.

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Add the baking powder and salt.

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Whisk together and set aside.

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Into a bigger bowl, add 1 c. of sugar.

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And the stick of butter.

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Beat together until creamy. My mixer makes little balls, that’s fine, too.

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Beat in the eggs, one by one. Mix just until incorporated. If you mix too long you will over beat the eggs. If you don’t mix after each one you will over beat the eggs later when adding the flour trying to incorporate everything later. A good rule of thumb is to mix everything until it’s just incorporated. If you see flour or sugar later, you can always use a spatula and hand mix.

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Add the vanilla and mix.

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Then pour in the milk. This will make a very runny mixture.

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Slowly add the flour while the mixer is running. I added it in three parts. Again, if you add it all at once you will over beat the mixture trying to get everything incorporated.

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Pour in the blueberries! No need to defrost. In fact, if you defrost them they will turn your batter completely purple with their juices.

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Mix together gently, less purple the prettier!

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There is enough batter for 12 nice sized muffins. I skimped a little, leaving me with a couple small muffins and extra batter. I used heaping tablespoons to fill the cups.

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Top each with the sugar mixture from earlier.

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Bake on a rack positioned in the middle of the oven for 20 to 25 minutes. At 20 minutes, I noticed my tops were not getting crispy so I turned on my weak ass broiler and let them brown for a couple minutes. You probably won’t need to do this. Check the muffins with a cake tester, it should come out clean.

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See my raw sugar? It’s still delicious. But the ones where it caramelized were heaven!

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Cool them in the pan for a couple minutes before moving to a wire rack.

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I ate one before that last step. It was steamy. It was delicious. I ate two. 🙂