Blueberry Streusel Muffins

streusel is an amazing topping,

to a plain Jane muffin,

especially one that taste boring,

& in need of some decorating,

so here's a streusel bake for cheering, 

to a weekend so amazing !!

grabbed these off the shelves excitedly without reading the food label, with my mind fixed on baking these streusel muffins, but alas! disappointing to realise that these are not pure dried blueberries...but with other ingredients such as corn syrup - added sugar. they are extremely sweet and would go well with bakes such scones, muffins & practically anything. but it is always best to use dried fruits without any additional flavourings or preservatives. 

Makes 12 muffins

Ingredients
- 1 3/4 cups (210g) self-raising flour
- 1 teaspoon baking powder
- 1/4 cup (35g) gritty wholemeal flour
- pinch of salt
- 1/4 cup (40ml) soyabean oil
- barely 3/4 cup (140g) sugar
- 2 eggs
- 1 cup (250ml) skimmed milk
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon vanilla essence
- 1/2 cup dried blueberries (100g); use any kinds of dried fruits if you'd like
- 1/4 cup (20g) rolled oats
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 tablespoon plain flour
- 1/4 teaspoon cinammon ground

Methods
1. Preheat oven to 175 degree C.
2. Set aside 12 muffin cup cases (I used those that are pretty hardy so there isnt a need for muffin tray).
3. Sieve flour and baking powder, stir in wholemeal flour and salt. 
4. In another bowl, beat the oil and sugar.
5. Beat in the eggs one at a time until batter is pretty foamy. 
6. Add milk, vinegar and vanilla, beat till combined. 
7. Beat the wet and dry ingredients together (gently) and stir the blueberries in - mixture will be very liquidy.
8. FIll each muffin cup to 3/4 full.
9. Mix the oats butter, sugar, flour and cinammon in a bowl and sprinkle evenly over the batter.
10. Bake for 20 - 25 minutes until the top is golden brown. 
11. Allow to cool on a wire rack.

Enjoy with a glass of low-fat milk.

How was it? 
GREAT!  muffin is fluffy and this ratio of self-raising flour to wholemeal flour is perfect - the muffin turns out fluffy with bits of grits all over. wasn't acceptably sweet except for the blueberries which sunk to the bottom of the batter - batter was too liquidy to hold the berries among the batter. still, it's a recipe to keep & share ! the streusel topping added a nice cinammony touch & oatsy crunch to the muffin which taste pretty ordinary alone apart from the wholemeal surprise and blueberry bed. 

Better it up!
to blend the blueberry into puree instead of using the solid dried fruits. may consider cutting down the sugar to 100g.

Verdict

Recipe adopted from...
The Chic Life