photo credit: slightly everything via photopin cc
When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!
I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!
Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.
This week: blueberry streusel muffins
In my attempts to bake more, I’ve found that I’m making a LOT of cupcakes. Like, A LOT a lot. But baking isn’t all about cakes and pies. Case and point: muffins! Took me long enough to separate from my beloved cupcake recipes, but I’m glad I did. This new blueberry muffin recipe I found totally rocked my socks and my family’s appreciation of my baking skills. These muffins are unbelievably moist and flavorful. Once they’re out of the oven, but not entirely cooled, bite into one and savor the melted blueberry goodness.
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1 1/2 teaspoons cinnamon
- Preheat oven to 350º. Line muffin pan with paper muffin liners.
- To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. This makes a generous amount of streusel topping which probably could be halved but I like a lot on my muffins.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
- Gently fold in blueberries.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 jumbo muffins.
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