Equipment
muffin tin
muffin liner (paper)
scooper
ramekin
whisk
Ingredients
226 grams (8 ounces) blueberries OR canned blueberry filling
flour
full-cream milk
baking powder
tsp vanilla extract
sour cream
1/4 cup butter, melted
cinnamon
eggs
1/4 cup lemon juice (keep the zest)
salt, oil, sugar
Optional
walnuts, almonds, seeds
Steps
Mix 1 cup of milk, 3/4 cup sugar, 1 tsp vanilla, 1/4 cup melted butter, 1/4 cup sour cream and 2 eggs.
Add 1/4 cup of oil for moisture.
Add 1/4 cup of lemon juice and zest.
Whisk together.
In a large bowl, mix sieve 2.5 cups flour, 3/4 tsp salt, 2 tsp baking powder, cinnamon.
If using fresh blueberries, add a little of the powder mixture on the 226g blueberries so it won't sink at the bottom of the muffin. Leave some blueberries for toppings.
Mix the rest of powder and milk mixture using a ladle. Then fold the fresh blueberries in.
Use scooper to fill in the muffin tin and top with more blueberries. For canned blueberries, add a layer of the filling between and on top of the mixture.
For the streusel crumble, mix 1/2 cup sugar, 1/2 cup flour, 1/4 butter. Mix with your hands to make crumbles.
Bake at 400F (204C) for ~20 minutes (depending on size of muffin). Feel free to turn the tray around to even the bake. NOTE: For extra moisture, add a ramekin of water with the muffins.
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