Tuesday, August 31, 2010
Buttermilk Blueberry Muffins
I know, I know. Bad choices.
However, I do love muffins for two reasons:
1. They are portable.
2. I can pretend they are cupcakes
This is one of my favorite muffin recipes. I've substituted the heck out of it and they always turn out amazing!
Here's what you'll need:
Preheat your oven to 375 degrees. Grease or paper line your muffin tin.
Add it into the egg/buttermilk mixture and combine.
Way back when I was in my high school foods class, the teacher told us that whenever you make quick breads or muffins, always create a "well" in the dry mixture and then slowly pour in the liquid mixture. I'll be honest....I'm not exactly sure why this is important, but I always do it. If any of you know the answer, then please share!
Now, you can bake them at this point. And they would be fine. Buuut if you want them to be extra fantastic, then you have to make the streusel topping.
Combine 1/3 cup of flour, 1/4 cup of sugar, and 3 Tbsp. butter with either your fingers or a fork until the mixture resembles coarse crumbs.
Pop them in the oven and bake them for about 23-25 minutes, or until golden brown.