Yesterday we sat down around the table at the Stir Test Kitchen (sometimes called the kitchen table) to map our our baking schedule for the month. Well, we came up with some pretty delicious ideas drawn from inspiration around the internet. Everywhere we turned added a new item to the list of recipes we want to make. And each mesmerizing click led to a laundry list of "need to makes" until we just couldn't take it anymore. The baked distractions were everywhere and we needed some focus.
So, out came our always satisfying blueberry muffin recipe. It's quick, has fantastic antioxidants (part of the justification process, don't judge), and once we got them in our faces we were finally able to focus on the task at hand - all of the other scrumptious treats we will be making.
For the muffins:
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon of lemon zest (optional)
- 1 egg
- 3/4 cup Stir Sweetener
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cup fresh or frozen blueberries, wild or conventional
For the streusel:
- 1/4 teaspoon cinnamon
- 1/4 cup flour
- 1/4 cup Stir Sweetener
- 2 tablespoons melted butter
Preheat the oven to 375° F. In a medium bowl, whisk together the flour, salt, baking powder, and lemon zest (if using). In a separate large bowl, mix together the egg, Stir Sweetener, yogurt, and vegetable oil. Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition. Fold in the blueberries with a gentle hand.
Make the streusel: Combine the cinnamon, flour, and Stir Sweetener in a small bowl. Add the melted butter and mix to form clumps. Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel.
Bake for about 20 minutes (start checking at 12 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.