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Lemon Blueberry Crumble Muffins
Bakkerij

Lemon Blueberry Crumble Muffins

55 minVoor 12Nutri-Score D€€
van @cheff.omi4 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • granulated sugarVoorraadkast150 g
  • lemon zest (freshly grated)Groente en fruit6 g
  • egg (large, at room temperature)Zuivel50 g
  • vanilla bean pasteVoorraadkast5 g
  • lemon juice (freshly squeezed)Groente en fruit7 g
  • vegetable oilVoorraadkast110 ml
  • milkZuivel120 ml
  • all-purpose flourGranen250 g
  • baking powderVoorraadkast8 g
  • saltKruiden en specerijen3 g
  • blueberries (fresh or frozen)Groente en fruit210 g
  • granulated sugar (for the jam)Voorraadkast38 g
  • lemon juice (for the jam)Groente en fruit7 g
  • cornstarchVoorraadkast4 g
  • waterOverig7 ml
  • all-purpose flour (for the crumble)Granen94 g
  • granulated sugar (for the crumble)Voorraadkast56 g
  • butter (cold, cubed)Zuivel84 g

per portie

Voedingswaarden

244kcal

Koolhydraten
33 g
Eiwitten
3 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Muffinvorm
  • Steelpan
  • Mengkom ×2
  • Garde
  • Oven
  • Afkoelrooster

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 190 °C.
    • Line a muffin pan with paper liners.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Bake

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

  7. Cool

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