Growing up, when my mom would make a huge pot of vegetable beef soup, she always whipped up blueberry muffins to go with it. I realize that this isn't the most common pairing, but I grew to love it and expect it. So the other day when I made a pot of soup, I made blueberry muffins...and they weren't from a package. Go me.
I used my brother's recipe that he adapted from All Recipes. The thing about my brother is that he's a recipe perfectionist. He will modify and perfect a recipe until...well, it's perfect. So I normally just wait until he's through with all the leg work and ask for it. That's what brothers are for.
And being the recipe connoisseur that he is, he doesn't use traditional measurements for baking; he uses grams. Perfect opportunity for me to use the kitchen scale from our wedding.
Let's take a moment here to talk about baking using a scale. I kind of enjoy baking, but now I really enjoy it and it's all because of this scale. Why weigh your ingredients?
- less messy (and there are less dishes to clean)
- precise - no more guessing is brown sugar needs to be packed or not
- easy to cut a recipe in half - like I did with these muffins - or double it
- European recipes - which list ingredients in terms of weight - aren't so foreign anymore. No confusing conversions.
- way fun - kind of like a science experiment in your kitchen
I'm sold on the food scale method of baking.
I'm also sold on streusel.
If you look closely you can find snowmen on these wrappers. I think they are from 2009.
Oh and these muffins. Umm, amazing. Dare I say the best blueberry muffins I've ever had? Yeah, I'll attest to that. The consistency of the muffins were darn near perfect and the streusel...well, it's streusel, so you know it's good.
Moral of the story: use your food scale for baking. You'll never want go back to messy measuring cups. Also: vegetable soup + blueberry muffins is a winning combination.