Wednesday, 11 July 2012
blueberry streusel muffins
These muffins were made using my brand new American cup measures. My current husband kindly bought me a set from our favourite shop, Anthropologie. If anyone else would like to purchase a gift for me I love their overpriced, but beautiful, tea towels.
I shall be switching back to European measures straight away and using these pretty cups to store rubber bands, paper clips, spare safety pins and the like. It's not that the muffins didn't work, muffin mixtures are in general very forgiving. They seem to be very inexact for baking. A digital scales is very reassuring and if the recipe then turns out to be a disaster you know it's probably not something you've done.
I have translated the measures into metric for all the other cup-phobic Europeans out there. The recipe was adapted from Vanilla & Lace, a blog that I love. You might like it too.
Blueberry Streusel Muffins
For the muffin mix:
1 1/2 cups unbleached all-purpose flour (180g)
3/4 cup sugar (150g)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil (80ml)
1/3 cup milk (80ml)
A punnet or 1 cup fresh blueberries
For the streusel topping:
1/4 cup white sugar (50g)
1/4 cup all-purpose flour (30g)
2 tbsp butter
1 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C) and line a 12 hole muffin tin with muffin liners. Combine your dry ingredients flour, sugar, salt and baking powder. Beat the egg and add vegetable oil and milk, mixing to combine. Mix this with flour mixture. Fold in your blueberries. Spoon the resulting batter into your muffin cups.
Make Topping: Mix together sugar, flour, butter and cinnamon. Mix with a fork, and sprinkle over muffins before baking. Bake for 20 to 30 minutes or until done.