My love for coffee knows no bounds.
My friends say I can’t trust people who don’t drink coffee, and I wouldn’t necessarily disagree. People who judge your coffee consumption are negative and you don’t need negativity in your life.
While I cannot dedicate an entire column to coffee or my coffeeisms — though if I could I totally would — I can dedicate it to something that pairs with coffee: blueberry muffins.
This recipe was posted on “Just Another Day in Paradise,” a blog I found through Pinterest. The recipe I tested used a sweet cake-like base to compliment the powerful sourness of the blueberries.
Here’s what you’ll need for the muffins:
- 2 cups of fresh blueberries
- 1 1/8 cup of sugar, additional 1 teaspoon of sugar.
- 1 tablespoon water
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons (1/2 stick) of melted butter
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons of vanilla.
To make the streusel topping, combine and mix 3 tablespoons of sugar, 3 tablespoons of brown sugar, 1/3 cup of flour. Melt 3 tablespoons of butter. Slowly add the butter to the dry mix and stir. Stop adding butter once the consistency is crumbly. Streusel topping should not be smooth and solid.
Here’s what you’ll do:
1. Start by taking 1 cup of blueberries, 1 teaspoon of sugar, and 1 tablespoon of water. Place these items in a small saucepan. Crush the blueberries with a fork and slowly heat this mixture over low heat. Continuously stir until the consistency is thick and a dark, deep purplish blue. Set this aside as it will be used to top the muffins.
2. Combine the flour, baking powder and salt in a bowl.
3. Wisk the sugar and eggs in a bowl until there is a smooth consistency. Add the buttermilk and vanilla.
4. Fold in the wet mixture with the dry ingredients. Add in the remaining, uncrushed, fresh blueberries.
5. Line a cupcake pan with paper liners or spray with anti-stick cooking spray. Fill each spot with batter to just under the top.
6. Drizzle about 1 teaspoon of the blueberry sauce previously made. Sprinkle streusel topping on the muffins.
7. Bake for 18-20 minutes at 425 degrees. They are done when a toothpick can be placed through the muffin and comes out clean.
8. For an alternative recipe, place the batter in a loaf pan and top generously with sauce and streusel like you would the muffins. Bake until the toothpick can be inserted and comes out clean, about 30 minutes.
