Sunday, September 7, 2008
Last of summer.
So originally for brunch this weekend I was going to make this because I haven't made cinnamon buns in forever but I didn't have the time or energy to do so. However, we also had a container of blueberries sitting in the fridge. Being that it is still TECHNICALLY summer, I decided to use the blueberries instead. I really hate fall by the way.
Anyway, this recipe is from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. I have used a couple recipes so far from this book since I bought it and every one has been really great, espcially because they've all used her favourite streusel recipe. Here's my adaptation.
7 tablespoons unsalted butter
1 cup AP flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
In a medium sized sauce pot, melt the butter over low heat until it's almost melted. Take it off the heat and let it cool to tepid.
Sift the flour, sugar, cinnamon, baking powder and salt in a small bowl. Add this to the tepid butter and stir with a fork until large lumps form and it's crumbly. Set aside.
1 3/4 cups AP flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup unsalted butter, slightly firm
(at this point lemon zest was also called for, I didn't use any and they were still superb.)
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream (originally called for buttermilk, either works, or even yogurt.)
1 1/2 cups fresh blueberries, rinsed and dried well (I had about 6 ounces, worked fine.)
Preheat the oven to 375 degrees F. Line fourteen muffin cups with paper liners and set aside.
Sift together the flour, baking powder, salt and baking soda. Cut the butter into chunks and put this in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth, then add the lemon zest if using and the sugar, then the egg and vanilla.
Add the flour and sour cream or buttermilk alternately beginning and ending with the flour mixture.
Using just over half the batter, scoop spoonfuls into the bottom of the muffin cups. Then on top of this add the blueberries, I think I ended up using about 8 or 9 berries per muffin. Then using the rest of the batter, spoon a dollop more on top of the berries. It's okay if the berries are showing. Sprinkle the streusel over each muffin generously.
Bake for about 20 to 25 minutes, although yours might take longer. The streusel should be golden brown and when a toothpick is inserted into the muffin it should come out clean. Cool on a wire rack, although these are great warm with coffee or tea. These are definitely fork muffins though - they can get very crumbly - but that's the best part :D