Blueberry Muffins
I was bored one day in the kitchen and concocted this gem; well, at least I think it's a gem! If you like blueberries and crumb topping, you'll love this!
I was bored one day in the kitchen and concocted this gem; well, at least I think it's a gem! If you like blueberries and crumb topping, you'll love this!
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- topping
- 1/3 cup heavy cream
- 1 each egg
- 2 teaspoon baking powder
- 1/2 cup walnuts chopped
- 1/3 cup all purpose flour
- 1 1/2 cup blueberries fresh, or thawed if frozen
- 1 1/2 cup all purpose flour
- 1/4 cup butter chilled
- 1 1/2 teaspoon cinnamon
- Carbohydrate 36.6811077563076 g
- Cholesterol 28.6357639065102 mg
- Fat 13.3542163937603 g
- Fiber 1.4827414592773 g
- Protein 4.31888493333948 g
- Saturated Fat 3.855919725249 g
- Serving Size 1 1 Serving (95g)
- Sodium 48.998901064679 mg
- Sugar 35.1983662970303 g
- Trans Fat 0.980953894961677 g
- Calories 278 calories
Step-by-step
- Preheat oven to 400 degrees. Spray 12 count muffin pan with cooking oil lightly for spill-over and line with cupcake foil liners.
- Combine the oil, egg and cream; set aside. Mix together the flour, sugar, salt, and powder. Add the liquids to the flour mixture and mix by hand just until blended. Fold in the blueberries.
- Fill muffin tins to just below the top; this provides for a large muffin top. Next, mix together the topping ingredients; cutting the butter into the mixture to form crumbs.
- Sprinkle on top of batter.
- Bake until mufifn tops are set to touch about 20 to 22 minutes. Let cool and gently remove from pan.
Ingredient lists omit the physical interactions occurring inside the bowl. When liquid fats like vegetable oil combine with heavy cream, emulsions form that coat flour proteins. This coating limits gluten development, resulting in a tender crumb rather than a tough, chewy structure. Mixing the batter strictly by hand until just blended prevents over-activation of the gluten network.
Adapting for Dietary Restrictions
Modifying this formula requires understanding functional chemistry. Heavy cream supplies both moisture and fat; replacing it with full-fat canned coconut milk maintains the necessary viscosity and lipid content without dairy. For a gluten-free variation, substitute a measured one-to-one commercial flour blend containing xanthan gum to mimic the elasticity normally provided by wheat gluten. Vegetable oil remains neutral in flavor and keeps the baked good moist longer than solid fats due to its liquid state at room temperature.
Pairing and Service Mechanics
Serving these warm pastries alongside a protein source, such as scrambled eggs or Greek yogurt, moderates the glycemic impact of the high sugar content. The rapid absorption of simple carbohydrates from the fruit and granulated sugar triggers a swift insulin response. Pairing them with dietary fats and complete proteins slows gastric emptying, stabilizing blood glucose levels throughout the morning hours.
