Happy birthday mini-muffins!

I used to miss the days where I could spend loads of time preparing a meal with lots of finicky details. I have now accepted that I don't necessarily need to do that and still have a great meal time. Now I'm switching gears and learning to bake and cook with my daughters. And it's been brilliant. She loves to help and the end result is so satisfying and delicious.

I'm gearing up for my daughter's 4th birthday this weekend so we've been baking up a storm. Here's a little peek at the blueberry mini-muffins we made for her preschool class tomorrow.

Blueberry muffins (Cook's Illustrated, May/June 2009)

2 cups blueberries (fresh or frozen)

1 1/8 c sugar

2 1/2 c flour

2 1/2 tsp baking powder

1 tsp salt

2 large eggs

4 tbsp unsalted butter, melted and cooled

1/4 c vegetable oil

1 c buttermilk

1 1/2 tsp vanilla

Preheat oven to 425F.

Spray muffin tin with cooking spray.

Whisk flour, baking powder and salt in large bowl.

Whisk sugar and eggs together in medium bowl until thick and well mixed.

Slowly whisk in butter and oil until combined then whisk in buttermilk and vanilla until combined.

Fold egg mixture and blueberries into flour mixture until moistened.

Do not overmix.

Fill muffin cups and sprinkle with streusel topping (see below for recipe).

Bake until muffin tops are golden and just firm, about 17-19 minutes. 

Check doneness with toothpick.

Cool muffins and serve.

Streusel topping

Combine 3 tbsp of sugar, 3 tbsp brown sugar, pinch of salt, 1/2c plus 3 tbsp of flour in a small bowl. Mix in 5 tbsp of melted butter until large chunks form.