Lip-smacking Blueberry Muffin recipe
When you look at the goodies below, what comes to mind? I can't get over the thought of how these blueberry muffins will melt in my mouth. Of all the berries globally, I happen to like blueberries a lot more than I do any other berry. And when you like the moist, soft, and fluffy cakes, you'll like these.
Servings 3
Ingredients
- Unsalted butter...125g
- Light cream...185 grams
- Low-gluten flour...300g
- Aluminum-free baking powder...10g
- Eggs...2
- Lemon zest...1
- Salt...1.5g
- Caster sugar...90 grams
- Blueberries...125 grams
- Frozen unsalted butter...25 grams
- Caster sugar...25 grams
- Almond flour...25 grams
- Low-gluten flour...25 grams
Instructions
- Take the crumble ingredients and mix them in the bowl. Make it into granules and then set it in the fridge for later use.
- Preheat the oven to the highest temperature. Set it at 400°F.
- Melt the butter in hot water so that it liquefies. Add on the cream and the granulated sugar, and then mix it with the whisk.
- Add the egg and mix it in properly too. Also, grate the lemon rind without the white part and mix it in this batter together. Next, add on the salt and stir to mix it in evenly.
- Sieve the low gluten flour and baking powder, then add it to the bather and use a spatula to mix it. Just turn it a few times, then take the blueberry and add in the mixture. Turn it a few times, making sure you mix it properly. But don't over mix it.
- Scoop it and set it in the baking mold.
- Take into the preheated oven and bake for up to 20 minutes.
- Serve with your favorite tea or coffee.