Blueberry Muffins

Blueberry Muffins

Makes 10-12 muffins

Ingredients for crumb topping (Streusel):

15 grams unsalted butter

21 grams brown sugar

18 grams all-purpose (cake) flour

18 grams almond flour

1 pinch cinnamon

Ingredients for muffins:

1 ¼ cup fresh blueberries

2 cups all-purpose (cake) flour

1 tbsp baking powder

1 pinch salt

¼ cup vegetable oil

¼ cup (60g) unsalted butter, melted

1 ¾ cup white sugar (NOTE – try cutting the sugar down to 1 cup, is a bit too sweet)

Lemon zest from half a lemon

2 eggs

175g (2/3 cup plus 2 tsp) warm milk

½ tsp vanilla extract

Preparation:

1.     Mix together all of the streusel ingredients in a mixing bowl with paddle attachment (or in a large bowl with a pastry knife) until a crumbly texture.  Set into fridge until ready. NOTE – if no almond flour, can substitute with more cake flour

2.     Preheat oven to 375 degrees F

3.     Sift together the flour, baking powder and salt in a large bowl.

4.     Whisk together the oil, butter, sugar, and lemon zest in a mixing bowl.

5.     Mix in the eggs, milk and vanilla extract into the sugar mixture

6.     Add the dry sifted ingredients to the wet ingredients and whisk gently until just combined

7.     Fold in the blueberries

8.     Place the muffin mold on a baking sheet

9.     Fill each muffin mold ¾ full

10. Top each with about 1 tsp of streusel

11. Bake for 25 – 28 minutes, or until toothpick inserted into middle of muffins comes out clean, or the muffin springs back when gently touched.

12. Allow to cool for 30 minutes and then remove muffins from mold