#IsolationBaking recipe # 62
Blueberry Streusel Muffins
Different than the Cranberry Muffins (recipe # 26) these muffins are light & tender with a crunchy streusel topping.
Let's get baking!
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Blueberry Streusel Muffins
Different than the Cranberry Muffins (recipe # 26) these muffins are light & tender with a crunchy streusel topping.
Let's get baking!
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1/
Note: I used frozen blueberries which I simply tossed (still frozen) with a large pinch of flour. Using frozen berries caused the batter to turn blue but it did not have an effect on the texture or the delicious flavor.
Note: You can use any size muffin tin for this
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Note: I used frozen blueberries which I simply tossed (still frozen) with a large pinch of flour. Using frozen berries caused the batter to turn blue but it did not have an effect on the texture or the delicious flavor.
Note: You can use any size muffin tin for this
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recipe, mini, regular or large. Divide the batter evenly between the lined or greased cups not filling each cup more than 2/3 full & adjust baking time accordingly, simply keeping an eye on the muffins. Mini muffins can take as little as 10 minutes, medium 18 – 20, jumbo
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recipe, mini, regular or large. Divide the batter evenly between the lined or greased cups not filling each cup more than 2/3 full & adjust baking time accordingly, simply keeping an eye on the muffins. Mini muffins can take as little as 10 minutes, medium 18 – 20, jumbo
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as much as 30 minutes.
INGREDIENTS
3 tablespoons flour
3 tablespoons packed brown sugar, light or dark but well packed
¼ teaspoon ground cinnamon
2 tablespoons (30 grams) butter, preferably unsalted, cold or just slightly softened, cubed
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as much as 30 minutes.
INGREDIENTS
3 tablespoons flour
3 tablespoons packed brown sugar, light or dark but well packed
¼ teaspoon ground cinnamon
2 tablespoons (30 grams) butter, preferably unsalted, cold or just slightly softened, cubed
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1-3/4 cups (220 grams) flour
1/3 cup (70 grams) sugar
2 teaspoons baking powder
¼ teaspoon salt
Finely grated zest of 1 small lemon, optional
¾ cup (200 ml) milk
¼ cup (50 ml) vegetable oil
1 large egg, beaten
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
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1-3/4 cups (220 grams) flour
1/3 cup (70 grams) sugar
2 teaspoons baking powder
¼ teaspoon salt
Finely grated zest of 1 small lemon, optional
¾ cup (200 ml) milk
¼ cup (50 ml) vegetable oil
1 large egg, beaten
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
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Make the streusel topping: Place the flour, brown sugar & cinnamon in a small bowl & toss to combine. Add the cubes of butter & using only your fingertips, rub the butter into the dry ingredients quickly until the mixture resembles coarse crumbs with no large chunks of
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Make the streusel topping: Place the flour, brown sugar & cinnamon in a small bowl & toss to combine. Add the cubes of butter & using only your fingertips, rub the butter into the dry ingredients quickly until the mixture resembles coarse crumbs with no large chunks of
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butter left. Set aside while you prepare the muffin batter.
Make the muffins: Preheat the oven to 400°F (200°C). Lightly grease twelve regular muffin cups or line with paper muffin/cupcake cups. (see note above)
If using frozen berries, toss them in a small bowl with a
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butter left. Set aside while you prepare the muffin batter.
Make the muffins: Preheat the oven to 400°F (200°C). Lightly grease twelve regular muffin cups or line with paper muffin/cupcake cups. (see note above)
If using frozen berries, toss them in a small bowl with a
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large pinch of flour.
In a medium bowl, blend the flour, sugar, baking powder, salt, & lemon zest, if adding; stir to combine.
In a separate bowl or large glass mixing cup, combine the milk, vegetable oil, egg, & vanilla & whisk together until well blended.
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large pinch of flour.
In a medium bowl, blend the flour, sugar, baking powder, salt, & lemon zest, if adding; stir to combine.
In a separate bowl or large glass mixing cup, combine the milk, vegetable oil, egg, & vanilla & whisk together until well blended.
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Make a well in the center of the dry ingredients & pour in the liquid. Using a wooden spoon or spatula, stir just until all of the dry ingredients are moistened & everything is well blended. Do not overmix muffin batter or the muffins will be tough rather than light and
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Make a well in the center of the dry ingredients & pour in the liquid. Using a wooden spoon or spatula, stir just until all of the dry ingredients are moistened & everything is well blended. Do not overmix muffin batter or the muffins will be tough rather than light and
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tender.
Fold in the blueberries just until the berries are evenly distributed. If using frozen berries, the batter may turn blue.
Divide the batter between the muffin cups. Divide the Streusel Topping evenly over the muffins, sprinkling on generously over the top of
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tender.
Fold in the blueberries just until the berries are evenly distributed. If using frozen berries, the batter may turn blue.
Divide the batter between the muffin cups. Divide the Streusel Topping evenly over the muffins, sprinkling on generously over the top of
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each muffin.
Bake the muffins in the preheated oven for about 20 minutes (see note at top) or until the muffins are puffed up, the Streusel Topping is a deep golden brown & a tester stuck all the way in the center of one muffin comes out clean or with only a crumb,
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each muffin.
Bake the muffins in the preheated oven for about 20 minutes (see note at top) or until the muffins are puffed up, the Streusel Topping is a deep golden brown & a tester stuck all the way in the center of one muffin comes out clean or with only a crumb,
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no liquid batter.
Remove the muffin tin from the oven & allow to cool just slightly before carefully lifting the muffins out of the tin, using a sharp knife to pull the muffins up so as not to burn yourself.
Enjoy!
Let me know when you make an #IsolationBaking recipe!
no liquid batter.
Remove the muffin tin from the oven & allow to cool just slightly before carefully lifting the muffins out of the tin, using a sharp knife to pull the muffins up so as not to burn yourself.
Enjoy!
Let me know when you make an #IsolationBaking recipe!
