It was again a rainy weekend and absolutely no way of going out. Perfect time to bake !!!The next 4 days are going to be real busy days at both work and home. We have planned 3 parties for Shweet's Bday and very busy fulfilling her demands. She has selected a theme and has a list of items and continuously questions me whether I have ordered all stuff..
Coming to the recipe I had bought a box of fresh blueberries while I was shopping and wanted to bake something with it. I found a recipe at joyofbaking.com and followed it exactly. Just reduced the measure of blue berries.
It was a great evening snack but I felt it was a bit buttery. As I'm not a big butter lover planning to make another version with buttermilk and no butter.
All purpose Flour - 3 cups
Eggs - 2 no
Milk - 1 cup
Granulated Sugar - 1 cup
Baking Powder - 1 tsp
Salt - 1/2 tsp
Butter - 1/2 cup + 2 tbsp
Vanilla Extract - 1 tsp
Lemon zest - 1/2 tsp
Fresh or Frozen Blueberries - 1 cup
- Preheat Oven to 350F. Place rack in middle of oven. Spray vegetable oil on the muffin pan and keep aside.
- Beat the eggs slightly in a bowl. Add milk, vanilla extract and mix well.
- In a large bowl, combine flour, sugar, baking powder and salt.
- Cut the butter into small pieces and add to the flour mixture and mix well with a blender or two knives until it looks like coarse crumbs.
- Remove 1 cup of the flour mixture for the and keep aside for the streusel topping.
- Gently fold the blueberries and lemon zest into the flour mixture.
- Add the wet ingredients into the dry ingredients until just combined.
- Do not over mix as over mixing might result in rough muffins.
- Fill muffin cups with either 2 spoons or 1 scoop of the batter.
- Melt the remaining 2 tbsp of butter and add it to the 1 cup of flour reserved for the topping.
- Mix well until it looks like a coarse meal.Sprinkle on all the muffins.
- Place the muffin pan in the oven and bake for about 20 min or until a tooth pick comes out clean and the muffin surface has a light brown tinge.
- Serve Warm.