concentrate on the muffins

i don't know what my deal is today, but i'm super distracted. i can't sit down and focus on anything. i just started writing and i'm already eager to move on to something else. maybe its the absurd weather portland is receiving this friday. its been a roulette wheel of rain and sun. i need to try and focus. maybe writing down a recipe will help.

earlier this week i used up some of last summers bounty and made blueberry muffins. like most quick breads these are simple to make, but care must be taken not to over work the batter or you'll end up with nothing more then fruit filled paper weights and door stops. this is because a lot of mixing works the gluten in the flour too much preventing the muffins from achieving that delicate crumbly texture.

i added a streusel topping to mine, but feel free to keep them boring.

blueberry muffins w/ streusel topping (makes: 1 dz.)
for streusel:
- 2oz (1/4c) cold butter, cut or grated into small pieces
- 1oz (2 tbsp) granulated sugar
- 1.5oz (3 tbsp) brown sugar
- pinch of salt
- 4oz (3/4c) pastry flour or all purpose flour
- 1 oz (2 tbsp) rolled oats or chopped nuts (optional)

1. sift all the dry ingredients together
2. rub butter into dry mixture until crumby
3. set aside in frig

for muffins:
- 10oz (2 1/4c) pastry flour or all purpose flour (i typically go half and half since the most accessible pastry flour i've found is whole wheat, which can be a little heavy by itself)
- 2.5oz (1/3c) granulated sugar
- 2.5oz (1/3c) brown sugar
- 1/2 tsp salt
- 1 tbsp baking powder (check the date to make sure its fresh)
- 8oz (1c) milk
- 4oz (1/2c) melted butter or oil
- 1 egg

1. sift together dry ingredients into a large mixing bowl
2. mix together milk, butter, and egg (i gently heat the milk to prevent the butter from seizing in the cold liquid. take care not to warm the milk too much or you'll end up scrambling the egg when adding it to the mixture.
3. make a well in the center of the dry ingredients and pour in the liquids.
4. with a whisk slowly incorporate the flour into the liquid until just combined with no lumps, taking extreme care not to over mix.
5. portion the batter into a greased or parchment cup filled muffin pan. (i actually tried something a little different when lining my muffin tin. stealing an idea from one of my favorite food carts in portland moxy rx, i cut squares of parchment that i stuffed down inside each circle pressing and folding to shape. it provides a more unique look and actually makes for easier removal.
6. grab streusel and sprinkle mixture generously on the top of each muffin.
7. bake immediately in 400 degree oven for 15-20 min. carefully rotating halfway through. (you'll know they're done when a toothpick inserted into the center comes out clean)

wa la! beautiful berry bread!