Visiting my parents in law is always fun, this year however it is even more special as my mother in law got a new kitchen!!!! Yes, yes new kitchen!!! We arrived Sunday evening and as soon as I found myself in that kitchen I could not stop imaging all the dishes I am going to prepare. My mother in law is a great cook, having all the required kitchen tools and essentials I need. First thing she did, was introducing the kitchen to me...explaining where I can find all the tools and ingredients for baking and where I can find the dishes for pies and quiches. A perfect start into vacation, would you not agree?
Monday was reserved for shopping....buying ingredients for baking and yet another bowl I could not resist to leave behind in the shop. Cupcake paper shells somehow find their way in my shopping bag too, along with some decoration and even more ingredients....
I am a big fan of blueberries, people knowing me and following my blog would not be surprised about this statement. And so, my opening baking dish to start our vacation became the "blueberry muffin". I made them for breakfast, but then we found ourselves eating them throughout the day...
The recipe for the base batter is an outcome of many many tries of muffin making....modifying it to perfection and becoming one of my signature dish. I still remember, many many years ago when I first made muffins the feedback was rather poor, it was my neighbour who said...she likes the taste but somehow the muffin taste dry....I took the feedback seriously, working on having the recipe improved.... There is nothing special involved in this recipe, besides of one of my favourite cooking and baking ingredient calls "creme fraiche" and lots of beating and beating and beating.....
Blueberry muffin with oatmeal streussel
- 2-3 eggs
- 150 g sugar
- 125 g butter (melted)
- 3-4 tablespoons creme fraiche (be generous)
- 180 g flour
- 2 teaspoons baking powder
- blueberries (fresh or frozen)
- 25 g butter (cold, cut in cubes)
- 50 g flour
- 30 g sugar
- 2-3 tablespoons oatmeal flakes
Preheat the oven to 180 C. Line the muffin tin with muffin paper shells. In big bowl beat the eggs and the sugar till the mixture has doubled in size and all the sugar is dissolved. Add melted butter (make sure it is not too hot when you pour it in) and creme fraiche. Beat another minute, till everything is well combined. Sift the flour and baking powder and add it to the egg-butter mixture. Mix quickly. Finally add the blueberries and fold them gently in with the spatula, making sure the berries are not breaking if using fresh once. Divide the batter into 12 muffins.
In a small bowl add cold butter, flour, sugar and oatmeal flakes, mix it all with your hands till you get nice chunky streussel. Sprinkle the streussel on top of each muffin (about 1 tablespoon). Bake for 30-35 minutes, till golden brown (do the stick test).