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Blueberry Muffins with Blueberry Syrup and Crumble Topping
Panadería

Blueberry Muffins with Blueberry Syrup and Crumble Topping

50 minPara 12Nutri-Score D€€
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • all-purpose flour (plus 1 tbsp for the batter)Cereales265 g
  • baking powderDespensa8 g
  • saltEspecias3 g
  • granulated sugarDespensa250 g
  • unsalted butter (melted and cooled)Lácteos170 g
  • eggsLácteos2 piezas
  • vanilla extractDespensa10 ml
  • milkLácteos120 ml
  • blueberries (fresh or frozen, for the batter)Frutas y verduras375 g
  • blueberries (for the syrup)Frutas y verduras150 g
  • granulated sugar (for the syrup)Despensa13 g
  • lemon juiceFrutas y verduras15 ml
  • all-purpose flour (for the crumble)Cereales60 g
  • granulated sugar (for the crumble)Despensa67 g
  • brown sugarDespensa40 g
  • lemon zest (freshly grated)Frutas y verduras2 g
  • salt (for the crumble)Especias1 g
  • unsalted butter (melted and cooled, for the crumble)Lácteos57 g

por ración

Nutrición

198kcal

Carbohidratos
28 g
Proteínas
3 g
Grasas
8 g
Adaptar utensilios

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Utensilios

  • Molde para magdalenas
  • Bol ×2
  • Cazo
  • Varillas
  • Horno

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 220 °C.
    • Line a muffin pan with paper liners and fill the two middle cups with water.
    Paso 1
  2. Make the crumble topping

    • Combine the flour, granulated sugar, brown sugar, lemon zest and salt in a bowl.
    • Add the melted butter and mix until crumbly.
    Paso 2
  3. Make the blueberry syrup

    • Heat the blueberries in a saucepan with the sugar and lemon juice until hot.
    • Squish the berries with a fork to make a jam, then set aside.
    Paso 3
  4. Make the muffin batter

    • Whisk the flour, baking powder, salt and sugar together.
    • Combine the melted butter, eggs, vanilla and milk, then mix the wet ingredients into the dry.
    • Fold in the blueberries.
    Paso 4
  5. Fill and top the muffins

    • Divide the batter between the muffin cups.
    • Layer the blueberry syrup on top and sprinkle with the crumble.
    Paso 5
  6. Bake the muffins

    • Bake at 220 °C for 15 minutes.
    • Reduce the temperature to 190 °C and bake for 10 more minutes.
    Paso 6