Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 15 MINUTES
INGREDIENTS FOR THE CRUMB TOPPING (STREUSEL)
Butter, unsalted, at room temperature 55 g/1.9 oz. 1/8 cup
Brown sugar 80 g/2.8 oz. 3 Tbls + 1 tsp
All-purpose/plain flour 65 g/2.25 oz. ¼ cup + ½ Tbls
Almond powder 65 g/2.25 oz. 3/8 cup + 1 tsp
Ground Cinnamon 0.4 g/0.02 oz. 1/8 tsp
INGREDIENTS FOR THE MUFFINS
All-purpose/plain flour 265 g/9 oz. 2 cups
Baking powder 10 g/0.35 oz. 1 Tbls
Salt 4 g/0.155 oz. ¾ tsp
Canola or vegetable oil 55 g/1.9 oz. ¼ cup
Butter, unsalted, melted 55 g/1.9 oz. ¼ cup
Sugar 200 g/7.2 oz. 1 ¾ cup
Lemon zest ½ Lemon ½ Lemon
Eggs, room temperature 95 g/3.25 oz. 1/3 cup + 1 Tbls
Milk, slightly warmed 160 g/5.6 oz. 2/3 cup + 2 tsp
Vanilla extract 4 g/0.14 oz. ½ tsp
Blueberries 175 g/6.3 oz. 1 ¼ cups
PREPARE THE CRUMB TOPPING (STREUSEL)
Mix together the butter, brown sugar, flour, almond powder and cinnamon in a stand mixer with the paddle attachment until a crumbly texture is obtained.
You can also rub the mixture between your hands to get an even crumble.
Note: All-purpose flour can be substituted for the almond powder.
Preheat the oven to 375°F/190°C.
PREPARE THE MUFFINS
Sift together the flour, baking powder and salt.
Whisk together the oil, butter, sugar and lemon zest in a mixing bowl.
Mix in the eggs, milk and vanilla to butter mixture.
Add the dry sifted ingredients to the wet ingredients, and whisk gently until just combined.
Fold in the blueberries.
Fill the mold 2/3 of the way full.
Top with streusel.
Bake for 15-17 minutes.
Allow to cool for 30 minutes and then unmould.
Download recipe pdf here.