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Blueberry Lemon Muffins with Blueberry Syrup and Crumble
Boulangerie

Blueberry Lemon Muffins with Blueberry Syrup and Crumble

1 h 15Pour 12Nutri-Score D€€
par @_jenperezz16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • blueberries (fresh or frozen, for the syrup)Fruits et légumes240 g
  • sugar (for the syrup)Épicerie100 g
  • water (for the syrup)Autres120 ml
  • cornstarch (mixed with water)Épicerie4 g
  • water (for the cornstarch slurry)Autres15 ml
  • sugar (for the crumble)Épicerie100 g
  • all-purpose flour (for the crumble)Céréales60 g
  • unsalted butter (cold, diced, for the crumble)Produits laitiers56 g
  • salt (pinch, for the crumble)Épices1 g
  • unsalted butter (softened, for the muffins)Produits laitiers113 g
  • lemon zest (about 1 tbsp)Fruits et légumes6 g
  • sugar (for the muffins)Épicerie250 g
  • eggs (room temperature)Produits laitiers2 morceaux
  • vanilla extractÉpicerie5 ml
  • all-purpose flour (for the muffins)Céréales240 g
  • salt (for the muffins)Épices3 g
  • baking powder (about 2 tsp)Épicerie8 g
  • milkProduits laitiers120 ml
  • blueberries (fresh or frozen, for the muffins)Fruits et légumes240 g

par portion

Nutrition

253kcal

Glucides
40 g
Protéines
4 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×3
  • Tamis
  • Moule à muffins
  • Four
  • Fouet

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Preheat the oven

    • Preheat the oven to 190 °C (375 °F).
    Étape 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.
    Étape 4

  5. Add the eggs and vanilla

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

  6. Combine the dry ingredients

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

  7. Make the batter

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

  8. Fill the muffin tin

    • Line a muffin tin with paper liners and fill with the batter.
    Étape 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.
    Étape 9
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