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![]() ![]() As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Maybe you get 12 because you like the short someone-sat-on-them muffin look. I am all about filling the muffin tins 3/4 of the way or more, which does not help. When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. But also sorta not regular sized. Regular sized gone greedy.īut who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really. I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. ![]() Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.Ĭombining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. Just all the cinnamon and sweetness and streusel and fluffy-softness. These muffins taste like the epitome of a bakery. My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it. And not enough of either.īut my brain was not in the mood to write anything at that point, so the muffin-ing was postponed. And I also realized that I really wanted a nap. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And then productivity took a significant down turn. I was feeling like a hustling little hedgehog up through about Wednesday. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. It was a very kitchen-productive week around here. But I must edit/video/write about you first. Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing. Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week. Please do not use more than 1 cup of blueberries as adding extra will make the batter heavy and wet.Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!.To fix this, toss blueberries in flour, and this will help them stay suspended. Whether frozen or fresh, blueberries tend to sink to the bottom of the batter.The only difference: fresh blueberries remain intact after baking, they will release some of their juices but will still have a bite left to them whereas the frozen ones will almost burst open during baking giving these muffins a subtle bluish-purple tint in the center. Fresh blueberries can easily be swapped with frozen blueberries.Do muffins stick to the liners? For an easy slide-out, grease the muffin liners with oil or butter and then pour in the batter.Tips to consider what could possibly go wrong! If desired you can swap fresh blueberries with any fresh berries like: And the sugar in the topping is perfectly balanced. Of course, you can! However, these muffins taste amazing with this topping. ![]()
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