Tuesday, July 16, 2013
Strawberry and Blueberry Muffins with a Streusel Topping
okie dough. At first I found this a bit frustrating, particularly when I attempted to fill the muffin tin. But in the end the thick batter resulted in muffins evenly studded with fruit, instead of a mess of berries submerged at the bottom.
Inspired by Alton Brown, Confessions of a Baking Queen the BHG cookbook and Smitten Kitchen
for the muffins
5 Tbsp unsalted butter, room temperature
1/3 cup sugar
1 large egg
1/3 cup greek yogurt
1/2 cup milk
1/2 tsp lemon zest
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sliced or quartered strawberries
1/2 cup blueberries
for the topping
1/4 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
3 Tbsp butter
preheat the oven to 380
Line a 12 ct muffin tin with paper liners or generously mist each cup with cooking spray.
In a large bowl, cream together the sugar and butter until fluffy. Beat in the egg until well combined. Mix in the yogurt, milk, vanilla and zest.
In a medium bowl, sift together the flours, baking powder, baking soda, and salt. Mix in half of the dry into the wet until well combined. Sift in the remaining dry ingredients in to batter, until just mixed. Fold in the berries.
Using an ice cream scoop or two spoons, fill the cups of the muffin tin approximately 3/4 full. Sprinkle with topping.
Transfer to a baking rack to cool.