Blueberry muffins

Name: Blueberry muffins
Yield: 9 muffins
Ingredients: 100 g White flour, wheat; 50 g Sugar; 1 Peel of one lemon; 50 g Butter, melted; 325 g White flour, wheat; 200 g Sugar; 2 tsp Baking powder; 0.5 tsp Baking soda powder; 0.5 tsp Salt; 250 mL Milk; 2 Eggs, large; 1 tsp Vanilla extract; 25 g Butter, melted; 60 mL Neutral Oil (e.g., peanut); 180 g Blueberries, fresh; White flour, a little

Like Starbucks only better

Season:

June - August

Keywords:

Baking sweet Blueberries Small pastries

Notiz:

TODO: try 25 g more white flour + convection (same temperature)

Portions:

9 muffins

Adjust Amount:

Ingredients

Crumble

100 g

White flour, wheat

50 g

Sugar

Peel of one lemon

50 g

Butter, melted

Dough

325 g

White flour, wheat

200 g

Sugar

2 tsp

Baking powder

¹/₂ tsp

Baking soda powder

¹/₂ tsp

Salt

250 mL

Milk

Eggs, large

1 tsp

Vanilla extract

25 g

Butter, melted

60 mL

Neutral Oil (e.g., peanut)

180 g

Blueberries, fresh

White flour, a little

Baking:

20-25 min at 220-180 °C Top/bottom heat

Instructions

For the crumble, mix the flour, sugar and the zest of one lemon. Melt the butter and mix with a spoon until pea-sized lumps form.
Preheat the oven to 220 degrees top/bottom heat.
Grease a muffin tray with oil and place the muffin papers in it.
Mix all the dry ingredients up to and including the salt.
Whisk the milk with the eggs and vanilla extract. Add the butter and oil.
Carefully fold the dry ingredients into the wet ingredients. Do not overmix, we do not want gluten to form.
Roll the blueberries in a little flour and cover. Add to the batter and stir in carefully.
Spoon the mixture into the muffin tin. Fill very generously.
Spread the crumble on top.
Bake for 10 minutes at 220 degrees on the middle shelf.
Now reduce the temperature to 180 degrees and bake for 10-15 minutes until golden brown.
Leave to cool on a wire rack in the muffin tin.

Last modified: Aug 10, 2024, 01:20 PM