Friday, June 17, 2011
Blueberry Maple Coffee Cake Muffins
Sports Basement likes to celebrate, and the most recent occasion was the departure of two employees going to grad school. Almost the entire store went to a bar, so I had to represent. The recipe is adapted from one on 101cookbooks. I brought two dozen of these bad boys (in egg cartons of course), and they were gone pretty quickly. I might have to double the recipe next time. Quote of the evening: "If I'm not sleeping, working, or partying, I'm baking."
1 cup whole wheat pastry flour
3 tablespoons rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon sea salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/3 cup maple syrup, room temperature
1 large egg, room temperature
2 teaspoons vanilla extract
1/4 cup buttermilk
1 cup blueberries
1/3 cup whole wheat pastry flour
3 tablespoons cold unsalted butter, cut 1/4-inch cubes
1/3 cup turbinado sugar
1/3 cup chopped pecans
Preheat the oven to 350º.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
In a separate large bowl beat the butter with an electric mixer until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scraping down the sides of the bowl a couple times along the way.
Beat in the egg and vanilla extract, scraping the sides again.
Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again just a bit. Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the blueberries.
Spoon batter into mini muffin papers or buttered loaf pan.
To make the streusel topping, mix the flour, butter, sugar, and pecans until the topping is beyond sandy/crumbly and a little moist.
Crumble over the cake batter. Barely pat in place with your fingertips.
Bake 18-20 minutes, depending on size of muffins. If baking a whole loaf, baking time will be more like 30-40 minutes.