Blueberry Streusel Muffins @ home

I love berries! Here’s an easy and light blueberry muffin recipe that I used to make when I was about 16-17! 😛 I found my old cooking journals where I had recipes that were passed on from my family and friends. A treasure trove of savoury and sweet recipes that have brought back so many childhood memories. I am still looking for the kutsinta recipe that my cook taught me when i was about 12 years old. It was amazing! I haven’t tasted one like it yet.  I know i have it somewhere….. I need to dig up more stuff. God willing, I find it soon. 😀

Mother goose and I went to S&R and I spotted frozen blueberries in the freezer section. I thought to myself, I’m gonna make blueberry muffins. So here we are. 😀 I hope you try these out. This recipe is not your usual dense muffin recipe. It’s

light and moist, just the way I like it. Not sweet at all. My Parents have to watch their sugar intake and they love that’s it’s not too sweet.

Here are the ingredients you will need.

Frozen Blueberries

APF, Cake Flour, Sugar, Salt, Baking Powder, Milk, Egg and Melted Butter

Sift all the dry ingredients (APF, Cake Flour, Salt, Sugar and Baking powder) Set aside. In another bowl, add melted butter and milk.

Add Egg and whisk to combine. SSwitching to a rubber spatula or wooden spoon, slowly incorporate the dry mixture and stir until combined, making sure not to over mix. The batter should be lumpy.

Lumps in this batter is good! 😀

Add in the frozen blueberries. I used the entire pack for this recipe since I like lots of blueberries, but you can lessen the quantity as well and make 2 recipes with the 454g pack.

yuuuuum!

** NOTE** Please fold in the berries as quickly as you can as this tends to “bleed” out into the batter. Place into muffin pans and top with streusel topping (recipe follows)

Lets make the streusel topping:

1     cup     APF

1/2 cup    butter

1/4 cup    brown sugar, packed

Place all ingredients in a food processor and pulse until you get a crumbly misture. If  may also place all the ingredients in a bowl and with 2 knives, cut the them until they resemble crumbs.

Bake at 350F for about 20-25 minutes or until toothpick comes out clean. Cool and serve.

BLUEBERRY STREUSEL MUFFINS

Makes 24 pcs

75    grams    Cake Flour

210  grams   APF

200 grams   white sugar

1/2  tsp          salt

1                      Egg

3/4 cup         milk

1/2  cup        butter, melted

454  grams frozen blueberries (14 oz bag)

 

“Food nourishes the body as God’s Word nourishes the soul”

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2 comments
  1. Louise said:

    Pria that sounds so yummy! I am going to try that recipe. Miss you!

  2. Heart Co said:

    ooooh i love blueberry muffins! And rich in anti-oxidant pa!! I’m gonna try this!!! Thanks for sharing!

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