Thursday, August 14, 2008
I was determined to make up for lost time this month! When I saw MBP:Fruit Fare started by Spice Cafe and Guest hosted by Aparna at My Diverse Kitchen event I was all over it, true I am into fruit at the moment because I am all into making Jams. So I had to look at what I had on hand, Blueberries, 2 gallon size bags of frozen fresh blueberries to be exact. So I thought ok no problem. I was wrong, I have never really browsed blogs other than other Daring Bakers, so I hit search blog and got some weird stuff, and the only recipes I found were from sites of recipes only, not quite what I wanted or needed. So I went back to the handy list of DBer's and Found Yum, and there I found Streusel Topped Blueberry Muffins. I know its not new or different, but we Love blueberry muffins here, and I jumped on this recipe because its healthy, using whole wheat flour (which I have had in my freezer for months) and applesauce which I have been itching to try out in baked goods. I went through 3 pages of Sherri's wonderful blog of amazingly wonderful look foods when I found the muffins.
Streusel Topped Blueberry Muffins
1 c all purpose flour
1 c whole wheat flour
2 t baking powder
1/2 tsp salt
1 1/2 T all purpose flour
2 c fresh or frozen blueberries
1/2 c unsweetened applesauce
3/4 c granulated sugar
1 t vanilla extract
1/4 t lemon zest
1/2 c skim milk
2 T all purpose flour
3 T granulated sugar
2 T brown sugar
1/2 t ground cinnamon
2 T butter, diced
Pre-heat oven to 375. Paper line or grease a 12 cup muffin tin
Combine the 2 C of flour (white and wheat), baking powder, and salt in a medium bowl. In a small bowl, sprinkle 1-2 T flour over blueberries, set aside. (this simple trick will keep you from having purple batter, and it will keep them spread through out the muffin and not sinking to the bottom) In large bowl, beat applesauce and 3/4 c sugar. Beat in eggs, vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Do not over work batter. Spoon into muffin cups.
Combine 2 T flour, 2T brown sugar, 3 T sugar and cinnamon in small bowl. Cut in butter using fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake 20-25 min.What I did different, I didn't have skim milk, and used 2% instead. I kept my berries frozen until they were folded in, added help to the none purple batter or smashed berries ;). I also sprinkled some Cinnamon Sprinkle I had from Pampered Chef on top of the streusel, I had it and said why not. Mine actually baked for about 18min, but I think my oven runs hot and I always err on the side of safety and check a couple minutes before the lowest time to bake.
My shock, I was surprised that you folded all the other ingredients in, thinking how could they be fully mixed? But it was like a quick bread batter, and was very smooth. And then I wondered about the rising, not too much air whipped in and just baking powder really, wow they were gorgeous coming out of the oven! I can't wait to taste one. I just want them to cool a bit, just looking at them and smelling them I know I am keeping a bag of those blueberries to remake this recipe. Thanks Sherri for an awesome recipe, I am so glad I chose to start at the bottom of that list!! And I think I am gonna try some of your other recipes you have posted, they looked SOO good!!