Watching people as they order.
A confident young man orders a coffee, no room.
A coffee virgin asks a lot of questions before settling on a small latte with white chocolate syrup.
A girl with long, wavy hair and dreamcatcher earrings orders a big cup of hot water,
after which she pulls a tea bag from her backpack.
I sit, drinking green tea and reading The Lowland.
A boy orders a coffee and a muffin.
Blueberry Muffins with Struesel Topping
makes 6 muffins - These are my favorite blueberry muffins. Perfect, fluffy, uncomplicated muffins. The struesel is optional, but delicious.
For the muffins:
2 Tbsp. butter, melted
1/3 cup cane sugar
1/2 cup sour cream, plain yogurt or vanilla yogurt (my favorite)1 cup unbleached all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
3/4 cup frozen blueberries
For the struesel:
1/4 cup unbleached all-purpose flour
2 Tbsp. brown cane sugar
1/4 tsp. cinnamon
2 Tbsp. butter
Preheat oven to 350 F. Grease or line 6 muffin holes.
First, make your struesel topping: combine struesel ingredients in a small bowl and mix together either with a fork or your hands until it resembles coarse crumbs.
In a large bowl, beat the egg and sugar until light and creamy. Whisk in the (cooled) melted butter and the sour cream or yogurt. Add the flour, salt and baking powder. Remove blueberries from the freezer and mix with just a touch of flour, then add to the bowl. The batter will probably turn kind of purple, so that's fun. Don't overwork the batter.
Quickly fill the muffin holes two-thirds full. Pick up the tray and drop it lightly on the counter to settle the misture. Top each muffin with a little bit of your struesel mixture, adding more if you have extra.