September 21st. This is it. I’m drawing a line. Summer reminiscing is over; we’ve taken off our festival wrist bands, #tbt-ed till we’ve run dry of sunset photos, and given up the bikini bod regime – the tan lines have vanished along with our motivation to do crunches.
But before we call it quits completely, before I stop wishing I was sitting on a Maine dock, watching the sun go down, tucking into fresh corn and lobster, before we get into the long slog of shorter days and wet thighs I want to share one last thing with you:
These bluberry, streusel, jam-centred muffins.
These muffins were made with wild Maine blueberries that we picked on a mountain hike. We viewed views for too long and had to find our way down in the dark. Let’s not do that again.
The jam for these muffins made my tongue go a deep blue-purple…and my lips…and my teeth.
Making these muffins made me feel like an American ‘Mom’ as I stood in my pink and yellow New England kitchen, listening to country music and using ‘sticks’ of butter, and cups to measure ingredients.
I quickly learnt that I strongly dislike using cups to measure and like using sticks of butter.
Jam-filled blueberry streusel muffins
For the muffins
110g unsalted butter
65g caster sugar
1 tsp. vanilla extract
110g plain flour
1 ½ tsp baking powder
¼ tsp. grated/ground nutmeg
For the jam
100g caster sugar
For the streusel
30g unsalted butter
30g self-raising flour
2 tbsp. soft brown sugar
1 tsp. cinnamon
Cream together the butter and sugar until pale and fluffy. Add the eggs and vanilla extract and continue to mix for about 3 minutes. Sieve in the flour, baking powder and nutmeg and mix until combined. Cover the bowl of muffin mix in clingfilm and place in the fridge for an hour.
To make the jam place the blueberries and water in a pan, bring to the boil, then simmer for about 7 minutes, stirring regularly until the blueberries burst and become soft, releasing their bright blue-purple juices. Add the sugar, stir and boil for a further 7 minutes. Take the pan off the heat and put to the side to cool until you’re ready to assemble the muffins.
Whilst the jam cools make the streusel. Rub the butter into the flour until it resembles bread crumbs. Stir in the sugar and cinnamon and set to the side.
Preheat the oven to Gas mark 6/200°C and line a muffin tin with paper muffin cases. Take the bowl of muffin mix out of the fridge and stir the fresh blueberries through it. To assemble the muffins, place a teaspoon of this muffin mix in the bottom of a cake case, make a small well in the middle and fill with a teaspoon of blueberry jam. Cover the jam with more muffin mix, filling the case 2/3 full. Sprinkle a small handful of the streusel on the top and place in the oven to bake for about 20 minutes, or until golden on the top and springy to the touch.