Tuesday, July 21, 2009

Blueberry Walnut Streusel Muffin

Blueberries again! While May and June are everything red and strawberry, my summer month of July is definitely in the blue. Or rather purple after the baking. As blueberries contain more juice than any other berries, it imparts moisture into anything I bake and for these muffins, the texture is moist while the berries oozed their gooey goodness inside and added color on the outside.

I got these little ceramic baking dishes at one of my favorite stores, Pier One. Besides IKEA, I always find pretty and neat little things there and I simply love the size and colors of these dishes. Sometimes it is the tools and utensils that inspires me to bake, rather than the ingredients available. While other husbands may complain that their wives spend too much on clothings and shoes, mine frowns everytime he sees me carrying home a big bag of kitchen stuffs!

Instead of greasing the dishes, I used paper liner inside them, to reduce the fat on the butter and save me some scrubbing in the sink. As the shape is square and boxy, the bottom and height of each muffin baked was stretched in diameter and not as roundish high as the round shaped muffins. Most of the blueberries were added into the muffin batter and the ones that decorated the top were added in at the last 15 mins of baking, so as to retain some of their roundish shape and not mushed all over. I love streusel toppings and incorporating nuts into them is like the icing on the cake. Walnut is a very rich nut that imparts texture and taste into any baked goods and its slight crunch complemented the soft berries. I didn't cover the whole surface of the muffins with the streusel but only scattered it sparingly among the 12 little square muffins.

What makes a rainy day at home fun? Baking sweet things to go with that hot cup of coffee or tea and able to keep the kids happy too! And something fancy for tomorrow's breakfast too.

Recipe :

Streusel Topping:
1-1/2 cup chopped walnuts
2 tbsp sugar
1 tbsp all purpose flour
2 tbsp cold butter

2 eggs
3 tbsp butter, melted
3/4 low fat milk
1 cup fresh blueberries
1-1/4 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt

1)Preheat oven to 375F. Line muffin tins with paper/foil liners.
2)Sift the flour, baking powder and salt together. Stir in the sugar.
3)In another bowl, beat the eggs lightly and add in the milk and melted butter to combine.
4)Scoop 2 tbsp of the flour mixture and set aside. Wash the blueberries and pat dry with kitchen paper towel.
5)Pour the egg mixture into the remaining flour mixture and stir to combine.
6)Toss the blueberries into the reserved flour mixture and pour into the batter and fold to incorporate. Spoon batter into the muffin tins, filling 2/3 full.
7)Streusel : Toss the chopped walnuts with the sugar and flour till evenly mixed. Rub in the butter and crumble to coat the walnut flour mixture. Scatter this mixture onto each of the filled muffin cups.
8)Bake for 20 mins. Take out and insert some blueberries into the soft streusel and continue to bake for 15 mins. Use the toothpick test to determine if the muffins are cooked.
9)Remove from oven and let cool on rack. Serve at room temperature.

Makes : 12 muffins

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