Recipe of the Week: Blueberry Muffins
Alexandra Blagdon, seasonal chef for Morgan Jupe, shares some of her top recipes from the chalet kitchen so you can recreate the mountain magic.
This week Alex offers a throwback to “Grandma’s house”, recalling fond memories of a childhood comfort: muffins and milk.
Alex’s muffins are quick and easy to make; her recipe has perfect harmony between a crunchy crumb and a moist interior. They’re sure to give you the authentic North-American-diner experience and are best enjoyed with milk!!
- 1/3 cup sunflower oil
- 1/2 cup whole milk
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
- 1/3 cup cold butter
- 1/2 cup flour
- 3/4 cup sugar
- 2 tsp cinnamon
Preheat the oven to 200º and line eight muffin tins.
Whisk together the oil, milk, sugar, vanilla and egg. In a separate bowl, mix together the flour, baking powder and salt. Pour the wet ingredients into the dry and mix with a wooden spoon. When it’s half-mixed, add the blueberries and mix until just incorporated. (Over-mixing will result in dense muffins!)
Divide the mix into eight muffin cases, filling them at least 3/4 full.
For the topping, mix together the flour, sugar and cinnamon. Grate in the butter and rub together with your fingers to a coarse crumb. Divide this between the muffins and sprinkle on top of each.
Bake the muffins for 20-25 minutes or until golden brown and a toothpick comes out clean when inserted into the centre.
Allow to cool and enjoy with a tall glass of milk!