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It's no secret that I love to eat. I am an EATER (#eathard). But with eating, comes making/baking/cooking. I have gotten a few requests to share some recipes. You asked and now you got it. Check out IG @dana.does.things to see "What's cooking." Happy Baking. Happy Eating. Happy Repeating.
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Blueberry Streusel Muffins
Most everyone knows that I am Harry Potter nerd (and proud of it). But I am also a HUGE Gilly -- for those of you not in the know that stands for Fan of Gilmore Girls #GGforlife. See one of my above pics for my "Gilmore Girls Night" I hosted when the revival came out on #Netflix...complete with Luke Diner cookies. One of my dear friends, Anya, got me one of my favorite Christmas presents a few years ago, the GG cookbook (Eat Like a Gilmore, the Unofficial Cookbook for Fans of Gilmore Girls). Yes, for my GG night, all food was themed GG, just in case you are wondering.
The following recipe is a subtle change from the "Apple Spice Muffins" in GG cookbook. (Note: The cookbook does also contain a Blueberry Muffin recipe- but I just love making this muffin recipe a lot!).
The following recipe is a subtle change from the "Apple Spice Muffins" in GG cookbook. (Note: The cookbook does also contain a Blueberry Muffin recipe- but I just love making this muffin recipe a lot!).
INGREDIENTS
For the Muffins:
Cooking spray or your favorite oil to coat tin
1/2 c softened butter
3/4 c granulated sugar
2 eggs (I generally use large eggs)
1/2 c milk (I use 2% or whole)
2 tsp baking powder
pinch of salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg (or freshly grated)
1 1/2 c AP flour (I have also used cake flour with good results)
2 c of fresh blueberries, rinsed and dried. +extra 12 or so blueberries for topping
optional: grated fresh lemon zest of whole lemon
For the streusel:
1/4 c softened butter
1/2 c light brown sugar (I have also used dark brown with good results)
1/4 c flour
1 1/2 tsp ground cinnamon
Cooking spray or your favorite oil to coat tin
1/2 c softened butter
3/4 c granulated sugar
2 eggs (I generally use large eggs)
1/2 c milk (I use 2% or whole)
2 tsp baking powder
pinch of salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg (or freshly grated)
1 1/2 c AP flour (I have also used cake flour with good results)
2 c of fresh blueberries, rinsed and dried. +extra 12 or so blueberries for topping
optional: grated fresh lemon zest of whole lemon
For the streusel:
1/4 c softened butter
1/2 c light brown sugar (I have also used dark brown with good results)
1/4 c flour
1 1/2 tsp ground cinnamon
MAKE IT
Pre heat oven 375℉ and coat your muffin tin with cooking oil - I really like using a jumbo muffin tin for this recipe- feels like I am getting a special bakery treat when I eat one of these guys.
COMBINE WET INGREDIENTS: In a medium to large bowl use an electric mixer or a stand up mixer and mix together butter and sugar. Add eggs one at a time and milk and combine until smooth.
COMBINE DRY INGREDIENTS: In a separate small bowl, combine flour, salt, baking powder and spices (and lemon zest if using). Whisk together.
MAKE BATTER: Add dry ingredients 1/3 at a time. Mix to incorporate. After the first 2/3rds - add blueberries to the last third of the dry ingredients to coat them. I feel like this helps disburse the blueberries evenly in the batter. Then, fold the last 1/3 of the dry ingredients and blueberries into the wet mixture.
MAKE STREUSEL: Combine and mix all ingredients until crumbly.
BAKE: Pour batter into muffin tins, evenly, and until each tin is almost full. Then, sprinkle streusel on top of batter. I don't like to completely coat my muffins tops, but do what you want for taste and texture. You will have streusel left over to do something fun with (coffee cake? lemon poppyseed pound cake??). I like to top each muffin with 2 blueberries after sprinkling streusel for aesthetics- it's so nice to see blueberries right on top when you serve them.
Bake for 20 minutes (I do the toothpick test) at 375℉ - These muffins always come out on the browner side so keep an eye on them.
I keep mine out on the counter lightly covered- and they last for a few days.
EAT. SHARE. EAT SOME MORE.
COMBINE WET INGREDIENTS: In a medium to large bowl use an electric mixer or a stand up mixer and mix together butter and sugar. Add eggs one at a time and milk and combine until smooth.
COMBINE DRY INGREDIENTS: In a separate small bowl, combine flour, salt, baking powder and spices (and lemon zest if using). Whisk together.
MAKE BATTER: Add dry ingredients 1/3 at a time. Mix to incorporate. After the first 2/3rds - add blueberries to the last third of the dry ingredients to coat them. I feel like this helps disburse the blueberries evenly in the batter. Then, fold the last 1/3 of the dry ingredients and blueberries into the wet mixture.
MAKE STREUSEL: Combine and mix all ingredients until crumbly.
BAKE: Pour batter into muffin tins, evenly, and until each tin is almost full. Then, sprinkle streusel on top of batter. I don't like to completely coat my muffins tops, but do what you want for taste and texture. You will have streusel left over to do something fun with (coffee cake? lemon poppyseed pound cake??). I like to top each muffin with 2 blueberries after sprinkling streusel for aesthetics- it's so nice to see blueberries right on top when you serve them.
Bake for 20 minutes (I do the toothpick test) at 375℉ - These muffins always come out on the browner side so keep an eye on them.
I keep mine out on the counter lightly covered- and they last for a few days.
EAT. SHARE. EAT SOME MORE.
Got Brussel Sprouts?
I made this recipe for my friend, Bobby, who wants to cook, but needs it to be simple because he is a busy dude and also because he is not that adept at cooking...yet. 😊So this is not only a recipe, but also comes with a grocery list of things to have on hand to add a lot of flavor to many dishes and to make your kitchen life easier. Bonus: comes with options for all taste buds.
