It’s been a while since I posted my last recipe here and you might (or might not) have been puzzled at my sudden silence. Well, lots has happened since then and by lots I mean major life-changing stuff. For one, we had a baby and transformed overnight into sleep-deprived, junk-eating, google-everything parents. It’s true when they say life totally changes when you have a child. I hardly have time or energy for things that used to fill up much of my time — shopping, manicures, facials, massages, yoga, exercise, tea with girlfriends, and sadly, experimenting and blogging new recipes. I did try to bake, but having to attend to an infant who can cry at any moment has resulted in over-baked cupcakes, over-proofed bread, and over-whipped ganaches. But kitchen disasters aside, I must say it’s all been worth it. The other “baby” that I’ve been busy with is a project I’m really excited about. I’m a girl with many dreams and one of them is to combine my skills as a presenter and baker in my very own cooking show. Well, I’m proud to announce that I’m one step closer! A couple of months ago, I was given the opportunity to create my very own ‘Homemade by Mag‘ series on Food for Life TV and as you can imagine, I was ecstatic! It was a dream-come-true moment so I grabbed the bull by its horns and charged right into it.
Thing is, turns out my dream job was harder than I imagined!!! You see, I’ve been a host/presenter for more than 10 years now and I’ve been baking for at least 15 years. But put the two together and it’s a whole new ballgame. Who would have known it was so hard to talk and bake at the same time?!? My husband attributes it to my inability to multi-task — his number 1 pet-peeve being I don’t hear a single word he says when I’m busy doing something else. Well, you know how they say women are better at multi-tasking than men? Lies, all LIES!!! Jokes aside, filming this episode was a steep learning curve for me and watching it now, there are some things that I think went well (thank God for editing!) and many things that I need to improve on. Take a look at this first episode for blueberry streusel muffins and let me know what you think and how I can improve! I’d love to hear your comments and suggestions 🙂
Meanwhile, here’s the full recipe as demonstrated in the video above. These muffins are crunchy on top, super soft and moist on the inside, and the slight tartness of the blueberries is offset by the sweet crumb of the muffin. My mouth is watering, carry on while I go wipe my drool. [Note: The quantity of milk stated in the video is incorrect. It should be ⅓ cup as written in the recipe below, not 1 cup.]
Blueberry Streusel Muffins
Yields: 6 large muffins
1 ½ cups (180g) plain flour
¾ cup (180g) fine sugar
½ tsp salt
2 tsp baking powder
1/3 cup (80ml) vegetable oil
1 large egg
1/3 cup (80ml) milk
1 cup fresh blueberries
20g plain flour
15g fine sugar
1 tbsp (15g) cold butter
¼ tsp ground cinnamon
A pinch of salt
1. Prepare streusel topping: Rub all the ingredients together with fingers or a fork. Set aside
2. Sift flour, salt and baking powder together. Set aside.
3. Stir oil and sugar together, then stir in the egg until combined.
4. Add the milk and stir wet ingredients together in a mixing bowl until well mixed. Then add in sifted dry ingredients.
5. Stir in blueberries gently.
6. Fill muffin tray with batter, then sprinkle streusel topping over the tops.
7. Bake at 200 C/ 400 F for 18-20 minutes or until skewer inserted in the middle comes out clean.
8. Remove from oven, cool and enjoy!