Blueberry Streusel Muffins

muffin4 copy

A few Saturdays back I found myself hunkered down in my Boston apartment while it snowed a good foot or two outside — an ideal day to curl up with some good music and bake some treats. Now I’ve made a whole lotta muffins in my day, and I’ll be totally honest, some of them were not so good. I think it’s because I’m the queen of trying to make things my own and not completely follow the recipe. This time however, things took an upturn, and these were probably some of my best muffins to date. My roommates devoured them, and I received praise while they showered me with gifts, kissed my feet at the base of my thrown, and fed me wine and grapes while slapping my hand if I tried to lift a finger. Okay, maybe not so much. But they did tell me they were great and beg me to make more. The best part? Low fat and low sugar — woot!

This recipe was adapted from Skinny Taste, the Mecca of low fat comfort food. I made a few adjustments, the most major of which was using white flour instead of wheat. I’ve baked with wheat flour several times, and have just never been pleased with the results. It always turns out spongey for me — anyone else have this issue?

INGREDIENTS

For the muffins:

1 cup unsweetened applesauce
2 cups of white flour
1/2 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh blueberries
1 large egg, beaten
1 tsp vanilla
2 tbsp butter, room temp

 For the streusel:

3/4 cup granulated sugar
1 tbsp butter, room temp
Roughly 3 tbsp white flour, slowly add until you reach the right level of crumble

TO MAKE

Preheat oven to 325°

Whisk flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a stand mixer, mix eggs, melted butter, vanilla and applesauce until well combined. Gradually add the flour mixture into the stand mixer until just mixed. Fold in your blueberries with a spatula.

Pour your batter into 12 lined muffins tins and set aside.

Begin your streusel by combining the butter and sugar into a small bowl. Gradually add your flour until you reach a crumbly texture. You don’t want it to be too dry, but it shouldn’t be able to form a ball.

Evenly disperse your streusel onto each muffin. Bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 

Enjoy!

muffin2 copy

Advertisements

Happy Weekend!

HappyWeekend_G&M
{image via}

With an unexpected day off on Monday (MLK, Jr. Day), we’re seeing some cooking and cleaning in our future. We’re finally pulling ourselves back together after the whirlwind of the holidays, so this extra day will certainly be helpful! Hope you all have a good one!

cct // Because you know how much we love pizza… 22 Ways to Turn Basically Every Food into Pizza. (also this <3)

rkv // We were feeling on the new Belle & Sebastian in our office yesterday, give it a listen!

cct // Continuing to use your student ID is one of the best things you can do for yourself these days! Di$counts!

rkv // Ok, so I know we’re supposed to be doing that whole “better, healthier me” thing this month and all… but these oatmeal chocolate chip cookies are really low in fat! 🙂

cct // I’m all about finding healthy and delicious breakfast these days, and this sounds amazing!

rkv // We’re only like a third of the way through winter, and I’m already getting a little stir crazy, especially with my apartment design — I think I need a bit of a refresh!

cct // I’ve been itching to do a fun and quick(ish) DIY – this, this & this sound fun!

rkv // I’ve been wanting to share a feature of my home with you guys for a while now (though that would involve a bit of a cleaning overhaul…), so I found these tips on shooting interiors very helpful!

Simple Banana Bread

So about two months ago, my lovely new roommate Liz moved in. Not only did she bring her sparkling personality, but also a stand mixer. I’ve never fully been “team stand mixer,” because I’ve always thought they seem like a lot of work to clean and more trouble than they’re worth. Boy was I wrong – this thing is wonderful! It made the process so easy and I will most certainly be getting one eventually.

Since I had some bananas aging at a rapid pace, the first thing I decided to bake with it was some simple banana bread. I was in a purist mood and chose to just make a classic plain loaf, but you can easily throw some chocolate chips, blueberries, orange zest in it for some extra flavor, or my favorite, a streusel topping.

bbread3

Ingredients:

– 3 ripe medium bananas

– 2 tbsp of vegetable oil (or apple sauce for a lighter version)

– 1 1/4 cups white whole wheat flour

– 3/4 tsp baking soda

– 2 tbsp butter, softened

– 1/2 cup light brown sugar, unpacked

– 1 large egg, 1 large egg white

– 1 tsp cinnamon

– 1 tsp vanilla

– baking spray

– 1/2 tsp quick-cook oats (for garnish)

bbread2banana1

To make:

01. Preheat oven to 350°F. Lightly spray a loaf pan with baking spray or butter.

02. In a medium bowl, combine flour, cinnamon, baking soda and salt with a wire whisk. Set aside.

03. In a large bowl cream butter and sugar with an electric mixer. Add eggs, bananas, oil (or apple sauce) and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

04. Add flour mixture and blend at low speed until combined, do not over mix.

05. Pour into loaf pan, sprinkle with oats, and bake for 40-50 minutes, until toothpick comes out clean.

06. Allow to fully cool, then slice.

bbread5

{recipe adapted from Skinnytaste)

– – – – –

rkv