Yesterday marked the ceramic blog-versary, that is, 9 years of an exciting ‘marriage’ I’ve been sharing with good food and culinary adventures.
As usual, I tend to celebrate the time of my first post, published that day, back in 2014, when I was in Sweden and I baked semlor for the Swedish Fat Tuesday, during my time there as an exchange student. Even if nowadays writing for Aroma di Cannella is not very frequent, I like to keep this little foodspace going and see how, over the years, sharing recipes and foodstories has accompanied me in several life adventures.
For Aroma di Cannella newbies or if you have just landed here for the first time more or less by chance, I can recommend this other foodstory from last year to understand why every year it’s sort of a double celebration around this time. Or alternatively, if you are keen on more reading, have a look at the feature section ‘Down the memory lane’ below.
As usual, blog-versary is the occasion for some good baking time, so here I share with you this nice recipe of crumble-blueberry muffins. Enjoy!
Ingredients (for 12 muffins)
For the muffins:
200 gr baking flour
1 pinch of salt
125 gr natural yogurt or low-fat quark
135 gr sugar
75 ml mixed seeds oil
150 gr blueberry
For the crumble:
25 gr sugar
20 gr butter
40 gr flour
Prepare the crumble
In a bowl, mix the sugar, flour and butter (chopped in cubes and cold from the fridge) first with a fork and then with your hand, until sandy. Put the bowl in the fridge to rest while you prepare the muffins.
Prepare the muffins
Mix the sugar with the eggs, add then the oil, the yogurt and the pinch of salt, and mix well.
In a bowl, combine the flour, the baking powder; and the pinch of salt, add them to the dough of sugar, oil and eggs, and mix. Last, incorporate the blueberries (previously mixed with 1 tbsp of flour, in this way you prevent them from sinking at the bottom of the muffin).
Fill the muffins cups with dough until 2/3 of the cup, add 2 or 3 blueberries on top, and then cover the muffins with the crumble.
Bake the muffins and enjoy!
Bake the muffins in pre-heated static oven, 180°, for 15/17 minutes until golden. Let them cool down before serving.