Rich and Buttery Blueberry Muffins


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

 

METHOD

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.