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Blueberry Lemon Muffins with Blueberry Syrup and Crumble
Panadería

Blueberry Lemon Muffins with Blueberry Syrup and Crumble

1 h 15 minPara 12Nutri-Score D€€
de @_jenperezz16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • blueberries (fresh or frozen, for the syrup)Frutas y verduras240 g
  • sugar (for the syrup)Despensa100 g
  • water (for the syrup)Otro120 ml
  • cornstarch (mixed with water)Despensa4 g
  • water (for the cornstarch slurry)Otro15 ml
  • sugar (for the crumble)Despensa100 g
  • all-purpose flour (for the crumble)Cereales60 g
  • unsalted butter (cold, diced, for the crumble)Lácteos56 g
  • salt (pinch, for the crumble)Especias1 g
  • unsalted butter (softened, for the muffins)Lácteos113 g
  • lemon zest (about 1 tbsp)Frutas y verduras6 g
  • sugar (for the muffins)Despensa250 g
  • eggs (room temperature)Lácteos2 piezas
  • vanilla extractDespensa5 ml
  • all-purpose flour (for the muffins)Cereales240 g
  • salt (for the muffins)Especias3 g
  • baking powder (about 2 tsp)Despensa8 g
  • milkLácteos120 ml
  • blueberries (fresh or frozen, for the muffins)Frutas y verduras240 g

por ración

Nutrición

253kcal

Carbohidratos
40 g
Proteínas
4 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol ×3
  • Tamiz
  • Molde para magdalenas
  • Horno
  • Varillas

paso a paso

Preparación

  1. Make the blueberry syrup

    • Mix the cornstarch with the water in a small dish and set aside.
    • Bring the water, sugar and blueberries to a boil in a saucepan, stirring occasionally, then reduce the heat and simmer.
    • Stir in the cornstarch mixture, turn off the heat and set aside to cool.
    Paso 1

  2. Make the crumble

    • Stir together the flour, sugar and a pinch of salt.
    • Add the diced cold butter and rub it into the flour mixture with your fingers until crumbly. Set aside.
    Paso 2

  3. Preheat the oven

    • Preheat the oven to 190 °C (375 °F).
    Paso 3

  4. Cream the butter with sugar and lemon zest

    • Rub the sugar and lemon zest together in a large bowl.
    • Add the softened butter and mix until light in color.
    Paso 4

  5. Add the eggs and vanilla

    • Add the eggs one at a time, beating well after each addition.
    • Add the vanilla and mix.
    Paso 5

  6. Combine the dry ingredients

    • Sift the flour, salt and baking powder together into a small bowl.
    Paso 6

  7. Make the batter

    • Add the dry ingredients to the creamed mixture alternately with the milk.
    • Fold in the blueberries.
    Paso 7

  8. Fill the muffin tin

    • Line a muffin tin with paper liners and fill with the batter.
    Paso 8

  9. Top and bake

    • Spoon the blueberry syrup over the muffins and sprinkle with the crumble.
    • Bake at 190 °C (375 °F) until golden and a skewer comes out clean.
    Paso 9
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