Hello, every birdy. Today we are going to be making something that was really simple and honestly, it can easily be multiplied if need be.
The character in question is one that frustrated me a lot when I started doing these posts. Kujou Sara is one of the characters from Inazuma. She is a tengu (which is a crow demon). She is very loyal to both the Shogun and her clan. And she is battle-ready all the time. Because of this, she doesn’t like sweets. The only thing that she likes is onigiri, (which are rice balls that are filled things.) I picked this recipe because It is an easy grab-and-go food. Yes, it is sweet, but there have been many more sweet foods.
The link to the recipe and the measurements will be down below.
For the blueberry muffins you are going to need:
- Flour
- Baking powder and soda
- Salt
- Granulated sugar
- Veggie Oil
- Buttermilk
- Sour cream
- 2 eggs
- Blueberries
For the crumb Topping you will need:
- Flour
- Granulated sugar
- Cold, butter
To start this recipe we are going to make the topping first. It may seem weird, but it literally takes no time at all. You can use a food processor or your hands for this. I usually just end up using my hands when making a crumb topping because I like the texture of it.
To either the bowl or the food processor you are going to add ⅓ cup of flour, 1 ½ Tbsp granulated sugar, and the diced butter. You want to mix it together until everything comes together in tiny crumbles and it is light and fluffy. Set it aside, for now.
Once you have your crumb topping you are going to move onto the blueberry muffins. Start by preheating your oven to 400 F.
Grab a bowl and whisk together your dry ingredients. This includes your flour, both baking powder and soda, and salt. Set it aside.
Now onto the wet ingredients. Into a larger bowl, we are going to add 1 cup of granulated sugar, veggie or cannoli oil, buttermilk, sour cream, and eggs. Mix well until they are blended, this should take about 30 seconds.
Fold in the dry ingredients until they just combine. The batter will be slightly lumpy, this is the desired texture, so make sure not to over-mix.
Gently fold in the blueberries. Divide the mixture evenly among your 12 paper-lined muffin cups. Add about 1 Tablespoon of the crumb topping to each of the muffins. If desired add a little bit of raw sugar to the top as well.
Bake the muffins in a preheated oven for about 18-22 minutes or until the muffins are lightly golden and when a toothpick is inserted in the center of the muffin it comes out clean.
Allow the muffin to cool for several minutes in the pan before removing in to a wire rack.
These muffins were so easy to make and with the size of my family, I doubled the recipe. It was such an odd thing for me to do so casually because I don’t always have these ingredients with me at all times. But, I was happy that I was able to make them. Everyone in my family liked them because they were a fast and healthy breakfast. Breakfast in my family is sometimes one of the hardest things for us to eat.
I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.
Recipe: Here
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