I'm not a great baker and most of the time I get frustrated with measuring everything. Baking is a science, a very delicious science and I'm trying to teach that to my daughter who loves to help Momma in the kitchen. We spend quality time together, get messy and eat the end product - what more can you ask for? Hmm, maybe some chocolate milk.
I usually do not have patience for homemade baked goods but baking something once a week helps. I found this recipe here:
*The recipe calls for melted butter when making a streusel topping, I didn't melt mine and the crumbles were great.
Step 1: Ingredients
2 cups fresh/frozen blueberries, divided
6 strawberries (I had some in my freezer)
1 1/8 cups plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly ( I used Smart Balance Olive Oil Butter)
¼ cup vegetable oil
1 cup buttermilk (I used 1% milk)
2 teaspoons vanilla extract
3 T white sugar
1/3 cup flour
5 T melted butter (again I used Smart Balance Olive Oil Butter)
Step 2: Preheat Oven - Make Blueberry Drizzle
In a small saucepan, add 1 cup of blueberries, 1 teaspoon of sugar and 1 tablespoon of water to a simmer over medium heat. I added a few strawberries to the mix. While it's cooking, mash your berries with a potato masher and stir frequently until the berries are broken down and the mixture is thick. Remove from the heat and let it cool down about 10 minutes.
Step 3: Batter Up!
Step 4: Almost Forgot Streusel!
Step 5: Scoop and Bake
Another thing I have yet to learn is to never fill a muffin tin to the top. Oh well. Fill each space to about 2/3 full.
Grab your blueberry/strawberry drizzle and put about 1 to 1 1/2 tablespoons (less if you are using a standard sized muffin tin) in the center of each muffin. Grab a skewer or a toothpick and swirl drizzle into the muffin. Top each muffin with your streusel. I had two strawberries left so I sliced them and topped a few slices on each muffin.
Bake your muffins until the tops are golden and firm. The recipe says to bake them at 425 for 17 - 19 minutes but mine were done in 15, with a bit of extra golden goodness (my nose smelled it). I suggest your check your muffins at 12 minutes and use your best judgement from there.
Another problem I have is letting things cool. Let them cool in the pan for 5 minutes then transfer them to a wire rack for another 5.
These things are great for breakfast ( I had half of one then exercised) or a great after dinner sweet treat!