Over the past several years, I have always said I want to try new recipes and just never seem to get around to it. This year, I am determined to do so. My goal is to try a new recipe every other week. Basically, every time I go to the grocery, I am going to buy ingredients to cook something new.
I had blueberries I needed to use up and thought of muffins. I have always made blueberry muffins from a box, never from scratch. So I headed Pinterest to see what I could find. I found a few things, but went with one from Our Best Bites
I did a couple things different. I did not have buttermilk so looked up a conversion and added another egg and more liquid. Here is what I made- Streusel-Topped Blueberry Muffins
First the Buttermilk Conversion
- Milk (just under one cup)
- 1 Tablespoon white vinegar or lemon juice
Preparation:1. Place a Tablespoon of white vinegar in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Recipe: (NOTE: MY ADD INS)
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange
1 large egg (add another egg)
3/4 c. buttermilk (conversion)
1/3 c. canola oil
(my add: 2 Tbsp Orange Juice)
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
**For me the batter looked too think, so I added another egg and 2 tablespoons of Orange Juice**
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins (mine ended up to be 18).
I was pleased and the kids and hubby gobbled them up! I will make them again, and try with the buttermilk.
Over the past couple weeks I have also created a bit. I have been finishing up layouts I started months ago, and I mean MONTHS ago! Most of them were from classes I taught at Art Inspired, layouts without photos. I finished up 5 layouts and created one from scratch.
I am ready to create some more- guess I should print some photos.