Tuesday, March 6, 2012

Blueberry Muffin with Streusel Topping

Baking is something where you cannot eyeball and measure things. Ingredients need to be perfectly measured to get a good outcome. This is one of the reasons why I do not bake. I just eyeball things while cooking. But there are few recipes which I regularly use for baking and todays recipe is one of those.
For some reason, whenever organic blueberries comes to hubby's attention in any grocery store, it ends up in our refrigerator. But all three of us are not big fans of this fruit. So I turn them into super moist blueberry muffins with streusel topping. You can also make it without the topping which is more healthier. You can refer the original recipe from here.

  1. All purpose flour -1 1/2 cups
  2. Sugar - 3/4 cup
  3. Salt -1/2 teaspoon
  4. Baking Powder - 2 teaspoons
  5. Vegetable Oil - 1/3 cup
  6. Egg - 1
  7. Milk - 1/3 cup 
  8. Fresh Blueberries - 1 cup
For the topping
  1. Sugar - 1/2 cup
  2. All Purpose Flour -1/3 cup
  3. Butter -1/4 cup  cubed
  4. Ground Cinnanmon- 1 1/2 teaspoons

  1. Preheat oven to 400 degrees F Line the muffin pan with liners
  2. Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.(Mix it very gently, otherwise you will end up getting blue / purple coloured muffins) Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.