Tuesday, October 21, 2014

In the Kitchen with Jason (and David): Blueberry Muffins with Streusel Topping

These muffins were super good. I'm not exactly sure what streusel is but it made the muffins taste great. You will want to make these again right after you finish the first batch. If you do, please make sure to share. :D


Yup, there are that many blueberries in this muffin.
That is why it is so good!
Ingredients
  • 6 Tbsp butter, softened
  • 1/4 cup brown sugar
  • 1 1/4 cup sugar, divided
  • 2/3 cup + 1 1/4 cup flour, divided
  • 1 1/4 tsp cinnamon
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 2 eggs, at room temp
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • zest of a lemon
  • 3 cups blueberries
Directions
  • Preheat your oven to 350 degrees.
  • Line a muffin tin with paper muffin liners.
  • Mix butter, brown sugar and 1/4 cup sugar together in a bowl until fluffy.
    • I'm not exactly sure what fluffy mixed butter looks like but I guessed that once everything was combined and mixed for another few seconds that I had achieved fluffiness.
  • Add 2/3 cup flour and cinnamon to the bowl and mix until it looks like a crumb topping.
  • Set it off to the side of the room to use at the end of the recipe.
  • Whisk together remaining flour, baking powder, baking soda, and salt in a bowl.
  • In a different bowl, whisk together the vegetable oil, remaining sugar, eggs, sour cream, vanilla, and lemon zest until well combined.
  • Pour the batter into the dry ingredients, mixing just until combined. 
  • Fold in the blueberries.
  • Distribute the blueberry batter evenly in the muffin tin.
  • Sprinkle the topping made at the beginning of the recipe all over the batter.
  • Bake for about 30 minutes.
  • Let the muffins cool in pan for 10 minutes and then pull them out of the pan to finish cooling.
    • If you serve the muffins warm, they will most likely not come out of the liners cleanly, but with that being said, I cannot advise against a nice warm muffin.
Please enjoy!

-Chef Jason

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