Monday should always be a muffin day
Mondays are tough to take, you have to get back into the roll, get up, go to work...etc. The whole everyday life, that gets to us every now and than. But sometimes monday can be nice, like the one this week, who happened to be a holiday here. I love it when monday is a holiday.
Not that the sun is exactly shining, though it had it's moment during the day, but you still always need extra motivation to switch on your oven during the summer. That extra motivation came into the form of Blueberries, and an urge to make some muffins.
I love doing muffins, I did a whole lot of them for my sister's wedding where I was in charge of the dessert buffet. I have stepped back a little on them since, because there's so much to try out and I don't always want to stay in my confort zone.
I love the blueberry buckle recipe, and i wanted to give that "streusel" kinda topping a try on the muffin. The blogosphere being such a wonderfull and rich place, I searched online and ended up in one of the blogs I like and toyed a little with the original recipe. Muffins are a classical, but there's a good reason for that!
Blueberry and Lime Muffins with a Streusel Topping (based on a Cake in the city recipe)
For 16 muffins
1 Plain Soy Yogurt
125ml of Rice Milk
450gr of Flour
175gr of Light Demerara Sugar
2 Teaspoons of Baking Powder
1/2 a Teaspoon of Salt
110gr of Butter, cold and diced
200gr of Blueberries
Half a Lime, zested
30gr of Butter, melted
1 Teaspoon of cinnamon
Preheat your oven to 180°C. Grease your muffin tray, or line it with muffin cases.
In a smal jar, mix the yogurt with the milk and add the 2 eggs, combine gently.
Using preferably a stand mixer, combine the flour, sugar, baking powder, salt and cold butter, until it comes to a thin crumble consistency. Keep 150gr of the mixture aside.
Using a spatula, mix the dry ingredients with the wet ones as little as possible. Give in the bluberries and the lime zest. Fill your muffin cases up to about 3/4 of its height.
Add the 30gr of melted butter and the cinnamon to the dry mixture you set aside and sprinkle it on top of the muffins.
Put in your oven for 25 minutes, let it cool on a rack.