Blueberry Streusel Muffins

I love blueberry muffins. When I saw this recipe, I had to try it. The streusel sounded so yummy to me. And it is really good. The muffins come out large. But since I have only got a regular size twelve muffin tin I simply filled only 6 of the cups instead of all 12. The muffins were not nearly as huge as I imagined they would be, though. I guess I was thinking they would be like the giant muffins I used to get back in the day when I worked in Manhattan. But no. I'm certainly better off that they are just big and not gigantic! I sure don't need the extra calories. Try these when you have time. They are really tasty.

I have pictures of the muffins but I'm getting an error message when I try to add the photos. I'll try again later. Yesterday, I couldn't get on the internet that's why I didn't post a blueberry recipe. I will try to add another one later today to make up for it. I am just experiencing a few technical difficulties! ~ I finally got the photos to post on my blog!


BLUEBERRY STREUSEL MUFFINS
Makes 6 Jumbo Muffins
Active: 30 Min.
Total: 70 Min.

1-3/4 cups all-purpose flour
1 cup blueberries
¼ cup yellow cornmeal
2 tsp baking powder
½ tsp salt
¾ cup sugar
2 large eggs
½ cup milk
1/3 cup (5 Tbsp plus 1 tsp) unsalted butter, melted
3 Tbsp lemon juice

Streusel
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
½ tsp ground cinnamon
¼ cup (4 Tbsp) unsalted butter, softened

Drizzle
½ cup confectioners sugar
2 to 2-1/4 tsp milk

1. Heat oven to 375 degrees Fahrenheit. Line 6 jumbo –size muffin cups with paper liners or coat with nonstick cooking spray.

2. Make Streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.

3. Place flour in medium bowl. Remove 1 Tbsp and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well, in another bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.

5. Spoon about ½ cup batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, remove muffins from pan and cool on wire rack.

6. Make Drizzle: Mix ½ cup confectioners’ sugar and 2 to 2-1/4 tsp milk until smooth and pourable. Drizzle over muffins.


Enjoy!

The Creative Cook

Blueberry Week

When I first saw this recipe, I couldn't imagine blueberry and key lime tasting good together. After baking and tasting this cheesecake, I found out that they really do compliment each other. The lime cuts the sweetness of the blueberry and it meshes very well together. I will tell you that my cake did crack. Wait, it was more like a crater that formed in the cake. It really doesn't matter because of the blueberry topping but I did some research and you can make a kind of plaster to fix the cake, you can also use the water bath cooking method. I really should have done that but I wasn't sure how to execute it. I will try it the next time I make a cheesecake that isn't being covered with fruit. I found an excellent website called Baking 911. This site explains how to repair all types of cheesecake problems. It is worth checking out.

I made this cake for my mom's birthday. She loved it. My brother-in-law also said he loved it. I'm still waiting to hear from my nephew. I have a few pieces stashed in the freezer for some other taste-testers.

BLUEBERRY KEY LIME CHEESECAKE
Serves 12
Active: 30 min.
Total: 5 hrs. (includes cooling)

Crust

10 shortbread cookies
1 Tbsp unsalted butter, softened

Filling

3 bricks (8 oz each) cream cheese, softened
1 cup sugar
½ cup sour cream, at room temperature
3 large eggs, at room temperature
1 Tbsp grated lime zest
1/3 cup fresh lime juice
1 tsp vanilla extract
1 drop liquid green food color (optional)

Blueberry Topping

¼ cup sugar
1-1/2 tsp cornstarch
3 Tbsp water
3 cups blueberries
1 Tbsp lime juice

1. Heat oven to 325 degrees Fahrenheit. Spray an 8 x 3 inch springform pan with nonstick spray.

2. Crust: Process cookies in food processor to make fine crumbs. Add butter; pulse to blend. Press onto bottom of prepared pan. Bake 10 minutes or until set. Cool on wire rack.

3. Filling: In large bowl, combine cream cheese, sugar and sour cream. Beat with an electric mixer on medium speed 2 minutes until smooth, scraping down sides of bowl and beater once or twice. Beat in eggs, 1 at a time, until blended. Beat in remaining ingredients just until smooth and creamy; pour over crust.

4. Bake 60 minutes or until cake is almost set and center still jiggles slightly when touched. Remove to a rack; cut around outside edges of cake to loosen from sides. Cool on rack 3 hours (cake will sink as it cools). Cover and refrigerate up to several days.

5. Topping: In a small saucepan, mix sugar, cornstarch and water until blended. Add 1 cup blueberries; mash berries well with a potato masher. Cook over medium-high heat until mixture comes to a full boil. Boil 1 minute, stirring constantly, until slightly thickened. Stir in lime juice and another ½ cup blueberries. Spread on top of cheesecake; top cheesecake with remaining 1-1/2 cups blueberries. Refrigerate until serving.

July 7, 2009 Woman’s Day Magazine

Enjoy!

The Creative Cook