Olenick House Rules

Bonne Bouche Blueberry Muffins with a Streusel Crown

These muffins are perfect for a Sunday brunch with family and or to share with co-workers as a Monday morning treat.

Prepare your ingredients:

Muffins
  • 1/2 cup butter or margarine, softened
  • 3/4 cup splenda or stevia
  • 2 eggs
  • 1 tsp vanilla extract or 1/2″ piece of vanilla bean, scraped
  • 2 cups wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries, rinsed and drained
Topping
  • 2 tbsp wheat flour
  • 2 tbsp splenda brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp butter or margarine, chilled
  • 1/2 cup chopped pecans
Now, let’s do this…

Step 1: Preheat your oven to 375F/190C.

Step 2: Spray  your muffins tins with cooking spray or line them with muffin liners.

Step 3: Either in a large bowl or in a mixer, cream together the margarine or butter and the splenda or stevia until the mixer is light and fluffy in consistency.

Step 4: Now add the eggs, one at a time, beating the mixture well after the addition of each egg, until fully incorporated.

Step 5: Next the vanilla extract or vanilla bean scrapings get added to the mixture. Blend together well.

Step 6: In a separate bowl, whisk together the wheat flour, baking soda and salt.

Step 7: With your 1/2 cup of milk handy, blend the dry ingredients into the egg mixture, a little at a time and alternating with the milk. This will result in a muffin batter with a nice, smooth consistency.

Step 8: Now its time to add your blueberries. Gently fold them into the batter. (You want them to stay whole and not have them get crushed up in the batter.)

Step 9: In a small, separate bowl, whisk together all of the above topping ingredients to create a crumbly filling and coating for your muffins.

Step 10: Fill your muffin cups 1/3 of the way up with batter. Then with a clean spoon, add a bit of the cinnamon/pecan mixture to each cup, nicely covering the batter.

Step 11: Fill each cup with another 1/3 portion, then add another layer of the cinnamon/pecan mixture on top. (You do not want to fill your cups up all the way because if they rise too much while baking, they will not hold their shape and end up all over your oven.)

Step 12: Bake these for approx. 25 – 30 minutes or until a toothpick, inserted into the center of one muffin, comes out clean.

Step 13: Let these cool for about 5 minutes and then here’s the best step. Enjoying them!

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