Blueberry Streusel Muffins
Photography Josh Griggs.
Jam-packed with plump, juicy berries and topped with a lightly spiced streusel, watch these disappear in double-quick time. A slather of good butter is optional but recommended.
INGREDIENTS
Muffins
1 ⅔ cups plain flour
½ cup caster sugar
2½ teaspoons baking powder
½ teaspoon sea salt
2 cups blueberries
150ml milk
1 large egg, size 7
1 teaspoon vanilla extract
⅓ cup rice bran oil
finely grated zest 1 large lemon
Spiced streusel
¼ cup plain flour
¼ cup brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
45 grams Westgold
butter, diced
METHOD
Equipment: Grease 8 holes of a standard muffin tray.
Preheat the oven to 160°C fan bake.
Streusel: Combine all the ingredients in a bowl. Rub in the butter with your fingertips to make damp, coarse crumbs. Chill until ready to cook.
Muffins: Mix all the dry ingredients together in a large bowl then toss through the berries to coat in the flour.
Whisk the milk with the egg, vanilla, oil and the lemon zest. Using a large metal spoon, gently fold into the dry ingredients until only just combined. Don’t overmix or the muffins will be tough.
Spoon the mixture into the tins then top with the streusel mixture.
Bake for 25 minutes until puffed and golden on top. Best eaten on the day of making.
Makes 8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.