Blueberry muffins is the theme for the Crazy Cooking Challenge this month. I made a blueberry muffin with streusel topping for this challenge.
Blueberries are starting to line the shelves in the produce markets making for a really yummy muffin and just in time for this blueberry muffin challenge.
I found my inspiration Blueberry Muffin recipe at Bizzy Bakes. Bizzy’s muffin recipe is delicious but the family had issues with the nuts so as long as I had to make another batch of muffins I made a few other changes and added a streusel topping.
For one thing, my blueberries all fell to the bottom of the muffins. This can happen when the berries are larger and heavy, gravity happens. So I made a compote with the blueberries and then I added a few additional whole berries when I was filling the muffin batter. The compote also gave the muffins more blueberry flavor.
Next I decided to make the muffins dairy free so I used coconut milk and Smart Balance butter alternative. Of course if you really love a rich and delicious muffin you must make Bizzy’s delicious recipe — I won’t feel bad. I’m just offering a dietary alternative for those who might need it.
I know, there are 3 different components to this recipe, but I promise this is really very easy and it only takes less than 15 minutes to do the compote and streusel prep. The muffin batter is a breeze coming in at less than 10 minutes.
These muffins are the perfect addition to brunch for Easter and Mother’s Day.
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tsp. sugar (or substitute 1 1/2 TBLS. honey)
- 1/4 tsp. cornstarch
- 1 TBLS. brandy (definitely optional)
Prep: Combine the berries and sugar in a small saucepan over medium heat. Break up the berries with the back of a spoon and cook until thickened, approx. 10 minutes. Set aside and let cool while making the muffin batter.
Streusel Topping (optional)
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 tsp. cinnamon
- 2 TBLS. cold butter
Prep: In small bowl stir in flour, brown sugar and cinnamon until well blended. Cut in the butter with a fork until mixture is crumbly. Set aside.
- ¾ cup milk (alternative - coconut or almond milk)
- 2 TBLS. Avocado oil (or use vegetable oil)
- 1 egg
- 2 cups AP flour
- ½ cup brown sugar
- 2 tsp. baking powder
- pinch of salt
- ¼ cup fresh blueberries (or frozen)
- Preheat oven to 400 degrees and place liners in a muffin pan.
- Using a large bowl, beat the milk, oil, and egg until well blended. Add in the 2 cups of flour, baking powder and sugar all at once and stir just until all the ingredients are well moistened. Batter will be lumpy -- that's ok -- don't overmix or the muffins will be tough.
- If you have a large cookie scoop, use it to add the batter to the muffin liners. Fill the muffin liners just a little over half way (about ⅔ full).
- With the cool compote, add in the ¼ cup blueberries and stir well. Add a teaspoon full of the compote to each muffin. With a skewer or knife swirl in the compote and berries.
- Add about 1 tablespoon of the streusel topping to each muffin top.
- Bake 20 to 25 minutes or until the muffins bounce back. Remove from oven then remove the muffins from the pan onto a cooling rack.
Here is another muffin recipe you might enjoy: Blood Orange Cranberry Tangerine Muffin from www.grumpyshoneybunch.com.