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Lemon Blueberry Crumble Muffins
Boulangerie

Lemon Blueberry Crumble Muffins

55 minPour 12Nutri-Score D€€
par @cheff.omi4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • granulated sugarÉpicerie150 g
  • lemon zest (freshly grated)Fruits et légumes6 g
  • egg (large, at room temperature)Produits laitiers50 g
  • vanilla bean pasteÉpicerie5 g
  • lemon juice (freshly squeezed)Fruits et légumes7 g
  • vegetable oilÉpicerie110 ml
  • milkProduits laitiers120 ml
  • all-purpose flourCéréales250 g
  • baking powderÉpicerie8 g
  • saltÉpices3 g
  • blueberries (fresh or frozen)Fruits et légumes210 g
  • granulated sugar (for the jam)Épicerie38 g
  • lemon juice (for the jam)Fruits et légumes7 g
  • cornstarchÉpicerie4 g
  • waterAutres7 ml
  • all-purpose flour (for the crumble)Céréales94 g
  • granulated sugar (for the crumble)Épicerie56 g
  • butter (cold, cubed)Produits laitiers84 g

par portion

Nutrition

244kcal

Glucides
33 g
Protéines
3 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à muffins
  • Casserole
  • Saladier ×2
  • Fouet
  • Four
  • Grille de refroidissement

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 190 °C.
    • Line a muffin pan with paper liners.
    Étape 1

  2. Make the blueberry jam

    • Combine the blueberries, sugar and lemon juice in a small saucepan and cook over medium heat until the berries begin to burst, lightly mashing some of them.
    • Mix the cornstarch and water together, stir into the blueberries and cook until thick and jam-like.
    • Remove from the heat and let cool completely.
    Étape 2

  3. Make the crumble topping

    • Combine the flour and sugar in a small bowl.
    • Cut in the cold butter until crumbly with some larger chunks, adding more flour if needed.
    • Refrigerate while you prepare the batter.
    Étape 3

  4. Make the muffin batter

    • Rub the lemon zest into the sugar in a large bowl until fragrant.
    • Whisk in the egg, vanilla, lemon juice, oil and milk until smooth.
    • Add the flour, baking powder and salt and mix until just combined.
    Étape 4

  5. Assemble the muffins

    • Fill each muffin liner with batter.
    • Add a spoonful of blueberry jam and gently swirl it in.
    • Generously sprinkle with the crumble topping.
    Étape 5

  6. Bake

    • Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
    Étape 6

  7. Cool

    • Let cool in the pan for 10 minutes before transferring to a wire rack.
    Étape 7
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