>> Hilah: Hey dudes!
I am Hilah, and welcome to Hilah Cooking.
Today I am gonna show you how to make a classic blueberry muffin, and then I’m gonna put
a little oatmeal streusel topping on top and it’s super-delicious and this would be great
if you want to make like your mom or someone else that you care about, making breakfast
in bed this weekend or somethin’ and you could like sneak out of the house and then
go up and knock on the window and sing, like yell, “I am crooning in yo window.
I am bringing blueberry muff-ins,” and see how fast she calls the cops [laughs].
[MUSIC]
[Blueberry Muffin Recipe]
>> Hilah: All right, so our basic batter is pretty similar to the waffle batter in that
the type of fat and the amount of fat that you use, it’s variable depending on what
you want.
I am using a small amount of butter.
You could use olive oil or vegetable oil and you could also increase it.
Since we are planning on eating these probably today, I don’t really need to use a whole
lot, but if you were going to make them the day before or something, then you definitely
want to add a little bit more fat just so they don’t get dried out.
Okay.
So then I just added some milk, and a little sugar, and then a couple of eggs, and we’re
going to beat our wet ingredients together [pause].
Okay.
That’s pretty good, and then I’ve got my dry ingredients here which I’m just gonna
kind of mix those together, and then I am gonna add a little bit of lemon zest, so you
could leave this out.
You could add cinnamon instead or orange zest would probably be pretty delicious with blueberries,
whatever, and then you just kind of flick it off your finger just like the pros do.
Oh, and I am gonna add a little bit of vanilla to my wet mixture.
My friend Carlos brought me this from Mexico.
Muchos gracias Carlos!
Okay.
I am gonna get my lemon zest all done.
Okay, and then I am gonna just add the wet ingredients to the dry ingredients and make
moist ingredients, and there’s not much to know except you don’t want to over beat
it, like, muffins actually are probably better made by hand rather than with a mixer which
is nice because you don’t want to over beat it and have that gluten form.
You just want to mix it until it’s almost totally combined.
Lumps are totally awesome!
If there’s lumps in there, you did a great job!
How many other things can you say about life like that?
Okay, that looks good.
See how it’s still kind of like shaggy looking and kind of clumpy, that’s perfecto, and
we’re just gonna add our blueberries which I have not thawed first.
If you want to use fresh ones that’s fine, but frozen blueberries work great and they’re
a lot less expensive than fresh ones says the pocket book.
Okay.
I am gonna leave it a little streaky.
It’s gonna be sups-cute, and then I’ve just got my little muffin tins, and I use
little purple muffin tins!
They are gonna be so cute!
And I just kind of want to fill them up like 2/3rds of the way full.
I am just using standard-sized muffins.
If you want to like get the jumbo muffins.
This recipe would probably make like six or eight of those, but should make 12 standard
muffins, and you don’t have to use papers if you just wanna spray it with some stuff
or rub some butter inside there, that’ll work fine too.
Okay.
These are all filled up, and this my little streusel topping, and it’s just oatmeal,
some softened butter, and some raw sugar and flour, and I am just gonna kind of mash it
together and we are gonna make a little crumby topping.
Then I just wanna kind of drop a few little pieces on each thing, and it’s gonna make
a nice little crispy top, and it just kind of makes it look a little bit more fancy.
You could totally leave this off if you wanted to.
If you wanted a simpler topping, you could just sprinkle it with some, you know, sugar,
some raw sugar, some brown sugar, whatever, but this kind of is just a little bit more
like, “Hey mom.
I give a shit about you.”
Okay.
This is done.
I am just gonna pop it in the oven for 17-20 minutes, and I will see you then.
And we’re done.
All right.
Check it out.
Okay.
So, I am just gonna put them on a rack, and now if you were serving these right away you
could just serve them, but if you wanted to hang onto them for a little while, then just
let them cool at room temperature until they’re totally cool, and then you can wrap them up
and cover them and all that stuff.
For now, however, I kind of just wanna eat one real real bad.
Mmmm!
Mmmmm!
Those are just fine; lemon, blueberry, that crunchy streusel on top.
Look at that!
Look at that streusel!
Look at those blueberries.
It’s chock full.
This is a good muffin!
All right, well I hope you make this muffin for someone that you love even if it’s just
yourself, and if you have any questions or comments leave them below and I will respond
as soon as I can, and thank you so much for watching!
Have a wonderful weekend, and I will talk to you guys later.
Bye!
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