*Blueberry Streusel Muffins*
Makes 12 large muffins These are moist, stogged full of berries and delicious. 350g of plain flour (2 1/2 cups) 1 TBS baking powder 1 tsp baking soda 1/2 tsp salt 125g of unsalted butter, melted and cooled (1/2 cup) 190g of sugar (1 cup) the finely grated zest of one lemon (optional)
2 large free range eggs 1 TBS vanilla extract 225ml of buttermilk (1 cup) 225g of blueberries, fresh or frozen (1 1/2 cups) For the Streusel topping: 22g of sugar (1/4 cup) 1 TBS plain flour 2 tsp unsalted butter, melted pinch of ground cinnamon Make the streusel by combining all of the ingredients until wellmixed. Set aside. Preheat the oven to 225*C/425*F/ gas mark 7. Butter a 12 cup muffin tin and line with paper liners. Whisk the flour, soda, baking powder, and salt together in a large bowl. Set aside. Rub the sugar and the lemon zest (if using) together until quite fragrant. Whisk in the eggs, butter, milk and vanilla until well combined. Add the wet ingredients all at once to the dry ingredients. Fold together using a rubber spatula until just combined. There may still be lumps and dry streaks, which is alright. Fold in the berries gently. Divide the batter between the muffin cups. Sprinkle the streusel evenly over top. Bake for 5 minutes. Reduce the oven temperature to 190*C/375*F/ gas mark 5. and continue to bake for a further 15 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for five minutes before tipping out onto a wire rack to finish cooling. These are best enjoyed the day of baking, but any leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. To defrost, thaw for about 30 seconds in the microwave. |
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