Rosemary & Blueberry Muffins

I discovered some rosemary growing in an outdoor decorative vase while craving blueberry muffins and, well, there you have it, Rosemary & Blueberry Muffins began. I knew that I appreciated the piney taste of rosemary in biscuits, and was oh so pleased to discover that this unique taste also compliments sugary batters. They’re a break from the conventional, sure, but just imagine how oven avant-garde you’re going to look…

I added lemon zest and rosemary to this recipe I found on the WWWeb. I was going for a crumbly muffin, so I chose a recipe which uses butter as the fat rather than oil (which tends to produce a lighter textured, cake-like muffin). I also chose this recipe because I was extremely curious of how easy it seemed to just melt all the wet ingredients together in a microwave rather than using the creaming method (where you cream the butter and sugar together then add eggs).  I wasn’t sure at all how these muffins would turn out after baking, so I decided to add some streusel topping because it simply never tastes bad and could prevent the tops from hardening when baked.

Rosemary & Blueberry Muffins

  • 3.5 cups flour
  • 2 Tbs baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 and 1/4 cups white sugar
  • 1 cup milk
  • 1 cup sour cream
  • 5 oz of butter
  • 3 cups blueberries (frozen are A-O.K.)
  • the zest of 1 lemon
  • 1 Tbs fresh rosemary, de-stemmed and finely chopped

Streusel Topping (optional, but recommended)

  • 3/4 cup
  • 3/4 cup flour
  • 1 Tbs water
  • 1 tsp cinnamon
  • 1/4 cup butter (softened)

Preparation:

1. Sift flour, baking powder, baking soda, and salt together in a large mixing bowl. Toss blueberries in the flour to coat.

2. De-stem and chop rosemary until you have 1 Tbs. Zest the lemon and place both in a microwave safe bowl.

3. Add the sugar, milk, sour cream, and butter to the rosemary and lemon zest and microwave in 30 second intervals, until the butter is completely melted and the liquid appears oily.

4. Make a well in the center of the dry ingredients and pour melted concoction into the middle. Stir a few times and scrape down the sides with a rubber spatula, but make sure to leave some streaks of flour in the batter. Don’t overmix!

5. Mix all the ingredients of the streusel topping together in a bowl (do it). I used a fork at first to combine the ingredients, but later used my hands to melt the butter a bit because I’m impatient. You’ll know when to stop when all the ingredients combine.

6. If you’re using paper liners, get ’em in place and fill to the rim of the paper. If you don’t have any, coat the tins in butter and lightly dust them with flour before filling with batter. Either way, top with streusel and bake at 350 degrees for 20-25 minutes or until toothpick is inserted in the middle and comes out clean.

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