Saturday, July 21, 2007

Blueberry Streusel Muffins

Fresh Blueberry and Rashberry cost a bomb in my country. For a small pack, it can go up to $5 for blueberry and $7 for rashberry. To my suprise blueberry is selling at a discount price of $3.50. Without thinking, i just grab a box.

This muffin is one of my favourite besides chocolate ones. It taste so fluffy and soft. I love the favour of the blueberry.

From Williams-Sonoma Muffins

Makes 12 muffins!

For the topping:
45g all-purpose (plain) flour
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
¼ teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

For the muffins:
105g unsalted butter, at room temperature
185g granulated sugar
2 large eggs
360g all-purpose (plain) flour
4 teaspoons baking powder
½ teaspoon salt
250ml milk
1½ teaspoons vanilla extract
185g fresh blueberries or frozen unsweetened blueberries, unthawed

Preheat the oven to 190 degree celcius.
Grease 12 standard muffin cups with butter or line muffin pan with muffin cups.

To make topping:
1. Stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using your fingers, rub the butter into the dry ingredients just until coarse crumbs form.

To make muffins:
1. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each edition until blended into the butter mixture.
3. In another bowl, stir together the flour, baking powder, and salt.
4. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
5. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. (Take care not to break up the fruits. Do not overmix.)
6. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.
7. Bake until golden, dry, and springy to the touch, 20-25 minutes.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

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