Boulangerie
Lemon Blueberry Crumb Muffins
50 minPour 12Nutri-Score D€€
D
50 min
50 minLemon Blueberry Crumb Muffins
recette de
Mrs. Sweet Monkey
@_thesweetmonkey_
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sugarÉpicerie150 g
egg (large)Produits laitiers1 morceau
vegetable oilÉpicerie120 ml
milkProduits laitiers80 ml
sour creamProduits laitiers60 g- vanilla extractÉpicerie5 ml
lemon zest (zested)Fruits et légumes1 morceau
all-purpose flourCéréales155 g- baking powderÉpicerie4 g
- blueberries (fresh)Fruits et légumes150 g
flour (for the crumb topping)Céréales60 g- brown sugar (for the crumb topping)Épicerie100 g
old-fashioned oats (for the crumb topping)Céréales25 g
unsalted butter (melted, for the crumb topping)Produits laitiers70 g- powdered sugar (for the icing)Épicerie120 g
heavy cream (for the icing)Produits laitiers50 ml- vanilla extract (for the icing)Épicerie5 ml
par portion
Nutrition
188kcal
- Glucides
- 25 g
- Protéines
- 2 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Moule à muffins
Saladier ×2
Fouet
Four- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 190 °C.
- Line the muffin pan with baking cups.
- Étape 2
Make the muffin batter
- Whisk together the sugar, egg, oil, milk, sour cream, vanilla extract and lemon zest in a bowl.
- Add the flour and baking powder and combine.
- Fold in the blueberries.
- Étape 3
Fill the cups
- Spoon the batter into the baking cups, filling them three-quarters full.
- Étape 4
Make the crumb topping
- Combine the flour, brown sugar and oats in a bowl.
- Add the melted butter and mix with a fork until crumbs form.
- Generously sprinkle the crumb over the muffins.
- Étape 5
Bake the muffins
- Bake for 25 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a cooling rack.
- Étape 6
Make the icing and finish
- Whisk the powdered sugar, heavy cream and vanilla extract until smooth.
- Drizzle the icing over the muffins and enjoy.
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