Sunday, June 15, 2008
Blueberry Muffins - Take Two
This are quite possibly the best blueberry muffins you will ever have in your life. Sorry Nigella but Betty does it better. Big fluffy soft muffins with crispy cinnamon streusel topping, I can't think of a better way to start the weekend.
Straight from Betty Crocker:
3/4 cup soy milk
1/4 cup vegetable oil
1 large egg
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries (fresh or canned work too!)
Preheat oven to 400F, line muffin pan with silicone baking cups. In a large bowl whisk together milk, oil and egg. Add flour, sugar, baking powder and salt. Stir together until combined (batter will be lumpy, do not over mix!). Fold in blueberries. Divide batter evenly amongst baking cups. Top with 1 tbsp streusel topping. Bake 20-25 minutes. Remove from pan and baking cups, let cool on wire rack.
1/4 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
2 tablespoons firm unsalted butter
In a medium bowl mix flour, brown sugar and cinnamon. Cut in butter to form crumbs using a pastry blender or two knives.