Coffee-Shop Blueberry Streusel Muffins

Back to another episode of "kitchenette baking"... I've been going through my repertoire of recipes looking for ones that don't require a stand mixer (surprisingly few) and of course, muffins being one of the simplest and easiest batters to prepare, I decided on my second favourite kind after lemon-cranberry.

Mostly my decision was made by dollar-each boxes of blueberries in Chinatown. It's been a while since I've made something fruity, and these are not unlike the overpriced but very delicious muffins sold at various chain coffee shops. The streusel on top gives it a little something extra, a crunchy contrast to the soft pillowy innards and gooey roasted berries, flavoured with cinnamon. I've been fixated on blueberry muffins for quite a long time (since learning that a certain Canadian coffee chain can't even be bothered to put real fruit in theirs) and this might be the champion of all muffins for me.

As I said before, it's really easy and fast to prepare. I did it while waiting for my laundry to be done, and within the hour I had a really good batch of 14 muffins to share amongst my peers in the lab (they liked them a lot, especially that they were not too sweet and had tons of berries) as well as for myself. I made a couple of modifications but including brown sugar and adding more blueberries, because why not? I also added some lemon juice to give some more lift to the baking powder through its acidity. Buttermilk would also work well.

I can't wait to make these muffins again back in Mississauga when I get my hands on some pick-your-own berries at the farm to take home. I've got a lot of ideas for modifications that could be good- for instance, using some cornmeal, a flavoured oil like olive oil, lemon zest, or replacing the streusel with a simple sprinkle of raw sugar for a little texture. However, no modifications are needed- these are good just as they are, and perfect with coffee or tea and the smug satisfaction of doing what coffee shops do yourself, and so much better.

Blueberry Streusel Muffins
Adapted from Edible Garden
Makes 8 large or 16 small muffins

1 1/2 C. All purpose flour
2 1/4 Tsp. Baking powder, preferably aluminium-free
Pinch of salt
3/4 C. Sugar
1/3 C. Neutral oil, such as canola
1 Tsp. Vanilla extract (optional, or use 1 Tsp. Cinnamon or the zest of 1 lemon)
1 Egg
1/3 -1/2 C. Milk, or buttermilk
 1 TBSP lemon juice
1 - 1 1/2  C. Fresh or frozen unthawed blueberries

For the Streusel:
1/4 C. (60 g.) Butter, softened
1/3 C. Flour
1/2 C. Light brown sugar (or white)
2 Tsp. Cinnamon

Preheat oven to 200.

Whisk together the flour, salt, sugar and baking powder (and cinnamon, if using here). Separately, mix 1/3 C. of the milk, oil and the egg, as well as vanilla or zest if using. Mix into the dry ingredients, adding more milk if the batter is too thick - you want it to be about as runny as toothpaste, thick enough to spoon but still smooth and paste-like.

Stir in the blueberries and distribute into paper-lined or greased and floured muffin pans, filling them up to the rim so that the "muffin-top" can form.

For the streusel, mix all well with your hands or a pastry cutter until very crumbly and well-mixed. Spread evenly over the surface of each muffin- there's a lot of streusel, but be generous, nobody's ever complained about too much streusel.

Bake for 25-30 minutes, or until a fork poked inside comes out clean. Let cool before removing from the pan.