Blueberry Mini-cakes (muffins)
- Ready In:
- 42mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
-
MUFFINS
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄2 cup milk
- 2⁄3 cup blueberries
-
SPICED STREUSEL TOPPING
- 3 tablespoons all-purpose flour
- 4 tablespoons sugar or 4 tablespoons vanilla sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter, cold
directions
- Preheat oven to 375.
- Spray a mini-muffin pan with non-stick spray, or line with small paper liners.
- In a medium sized bowl, sift flour, salt and baking powder; set aside.
- In a large mixing bowl, cream butter with sugar and blend until fluffy.
- Add vanilla and eggs, and beat well to blend.
- Mix in milk, then add flour mixture and stir by hand until just blended and smooth.
- Drop by rounded teaspoonfuls of batter into each liner, then place 2-3 (depending on their size) blueberries on top of each.
- Place another teaspoon full on top of each muffin and spread a little to cover the blueberries (they should not show as much as possible and be a"surprise.") Remember not to overfill, as the mini-muffins won't pop out easily if they overflow and the top bakes onto the pan.
- Prepare the streusel by mixing the flour, sugar, cinnamon and cold butter between your fingers until well blended and crumbly.
- (On humid days a bit of extra flour might be needed to get a crumbly as opposed to a sticky texture.) Sprinkle the streusel evenly over the tops of the muffins.
- Bake for about 22 minutes until the muffins are a light golden brown.
- Cool for 5 minutes, then remove from the pan.
- If liners weren't used, remove the muffins carefully so they don't break.
- Serve warm or at room temperature, unadorned or with softened butter.
- The muffins store well in a covered container for 2 or 3 days.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were really tasty and relatively easy to put together. The creaming was a step I am not used to with making muffins, and it did contribute to a cakey texture. I made 6 mega muffins and cooked them for 30 minutes. I also ran out of butter and had to use a little marg. Streusal is something I had not heard of before and even though I forgot the cinnamon, it really added a nice crunch. I also used frozen blueberries about 5 - 6 per muffin. Overall, very nice recipe.
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.