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Blueberry Lemon Muffins with Blueberry Syrup and Crumble
Bakkerij

Blueberry Lemon Muffins with Blueberry Syrup and Crumble

1 u 15 minVoor 12Nutri-Score D€€
van @_jenperezz16 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • blueberries (fresh or frozen, for the syrup)Groente en fruit240 g
  • sugar (for the syrup)Voorraadkast100 g
  • water (for the syrup)Overig120 ml
  • cornstarch (mixed with water)Voorraadkast4 g
  • water (for the cornstarch slurry)Overig15 ml
  • sugar (for the crumble)Voorraadkast100 g
  • all-purpose flour (for the crumble)Granen60 g
  • unsalted butter (cold, diced, for the crumble)Zuivel56 g
  • salt (pinch, for the crumble)Kruiden en specerijen1 g
  • unsalted butter (softened, for the muffins)Zuivel113 g
  • lemon zest (about 1 tbsp)Groente en fruit6 g
  • sugar (for the muffins)Voorraadkast250 g
  • eggs (room temperature)Zuivel2 stukken
  • vanilla extractVoorraadkast5 ml
  • all-purpose flour (for the muffins)Granen240 g
  • salt (for the muffins)Kruiden en specerijen3 g
  • baking powder (about 2 tsp)Voorraadkast8 g
  • milkZuivel120 ml
  • blueberries (fresh or frozen, for the muffins)Groente en fruit240 g

per portie

Voedingswaarden

253kcal

Koolhydraten
40 g
Eiwitten
4 g
Vetten
9 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Steelpan
  • Mengkom ×3
  • Zeef
  • Muffinvorm
  • Oven
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Preheat the oven

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

  5. Add the eggs and vanilla

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

  6. Combine the dry ingredients

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

  7. Make the batter

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

  8. Fill the muffin tin

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