Monday, February 18, 2008

Blueberry-Raspberry Muffins


This recipe is adapted from a whole-wheat blackberry muffin recipe from the new cookbook that I received from my beloved for Valentine's Day, Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats.

I'm a big fan of home-made muffins, mostly because you can monitor how much butter, oil or sugar you use, substitute different fruits and even switch to whole-wheat flour.

But the main attraction of these muffins was the streusel topping (definitely NOT good for you!) that was sprinkled on top.

Here are the ingredients:

The cupcakes, baked, and covered in streusel:
Baked, berry goodness:
Blueberry-Raspberry Muffins
3/4 cup unsalted butter, melted
2 large eggs
2 cups buttermilk
1 3/4 cups all-purpose flour
1 3/4 cups whole-wheat flour
1 cup sugar
2 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1 tsp. salt
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen
1. Preheat oven to 350F and line a 12-cup muffin pan with paper liners.
2. In a small bowl, whisk together the butter, eggs and milk, just to combine.
3. In a medium bowl, stir together the flours, sugar, baking powder, baking soda and salt.
4. Stir the egg and butter mixture into the dry ingredients, until just combined.
5. Add the berries to the batter, and gently fold them in.
6. Scoop the batter into the liners, filling each to the top.
1 cup all-purpose flour
1/4 cup light brown sugar, packed
1/3 cup granulated sugar
1/2 cup cold, unsalted butter, cut into small cubes
2 tsps. ground cinnamon
Pinch of salt
1. In the bowl of an electric mixer, using a paddle attachment, mix all the ingredients together until pea-size bits of streusel form.
2. Sprinkle about 1 - 2 tablespoons of the streusel over the top of each muffin.
3. Bake for 40 - 45 muffins (these are quite large, so they will take longer to bake), or until a knife inserted in the center of a muffin comes out clean.
4. Cool for 5 - 10 minutes before removing muffins from the pan.