I am not a big fan of cupcakes probably because I’ve had more terrible ones than I care to remember. I have shelled out big bucks at boutique cupcake places and ended up throwing almost all of them away when even my children wouldn’t touch them. I think it’s the mediocre box mix cake and the horrible gloppy frosting. I don’t mind the cupcakes I make of course, but shop bought, never.
Now muffins on the other hand I love. I guess in reality they are just dessert disguised as breakfast, but I sure do like them. Even a bakery store can produce a half way decent muffin. My favourite muffin is the blueberry with a bit of cinnamon sugar on top. There is nothing quite like a blueberry muffin; the simple cake laden with blue, juicy jewels. It is one of the simple pleasures of life.
So, when my cousin asked me for a blueberry muffin recipe that included flaxseed, I jumped on her request. My usual blueberry recipe doesn’t include flax but I made a few changes and tried it out. I figured since she wanted flaxseed, she was looking for a healthy muffin so I changed out the butter and heavy cream too! I added a bit of a sweet crunch on top by including a streusel and the end result was a soft, moist, not too sweet, juicy muffin with a wonderful hint of cinnamon and sugar and a pleasant crunch from chopped pecans.
The blueberry flax streusel muffins were a hit with the hubby and the children who all love my regular blueberry muffins. They couldn’t tell that it wasn’t their usual muffin and really enjoyed the streusel on top.
These muffins didn’t get that beautiful peak but that could be because I added a streusel and then didn’t chop the pecans enough. I made a few without the streusel and they rose beautifully. So, if you really don’t like streusel, leave it off and get nice, peaked muffins, but the streusel is so good, it’s worth the flat tops!
Serves: 18-20 ( I got 18 but I think I overfilled mine)
- 11/2 cups/220g all purpose/plain flour
- ½ cup/58g ground flax seed
- 2 teaspoon/9g baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup/177mL buttermilk*
- ½ cup/118mL oil
- 1 teaspoon vanilla
- 1 cup/220g granulated sugar
- 1 cup/170g blueberries
- ¾ cup/75g finely chopped pecans
- ¼ cup all purpose/plain flour
- 3 tablespoons brown sugar
- 3 tablespoons melted butter
- ½ teaspoon cinnamon
- Preheat the oven 400℉/200℃ and place rack in the bottom third of the oven.
- Prepare 2 standard muffin tins with paper cases (18-24)
- In a bowl of a mixer, or any large bowl, add the flour, ground flaxseed, baking powder and salt.
- Run the mixer with a paddle attachment and mix the dry ingredients thoroughly or use a whisk and do it by hand.
- Combine the eggs, buttermilk, sugar, oil and vanilla in a bowl and mix until thoroughly blended.
- Dust the blueberries with a tablespoon of flour.
- Make up the streusel: mix the streusel ingredients all together until crumbly and put aside.
- Pour the liquid ingredients into the dry ingredients and mix gently until just blended.
- Add the blueberries and fold in gently.
- Spoon into the paper case, only fill ⅔ of the way.
- Sprinkle a teaspoon or so of the streusel topping on each muffin.
- Place the tins on the oven and bake for 18-20 minutes.
- The muffins should be golden brown and firm.
- Check with a toothpick in the centre to make sure the inside is set.
What’s your favourite muffin? Or are you more of the doughnut or pastry kind of person? As much as I love a good muffin, my breakfast weakness is a proper croissant, finding one worthy of being called a croissant, is harder than you think.
Hope you’re all having an amazing week so far.