Bakery
Blueberry Muffins with Blueberry Syrup and Crumble Topping
50 minServes 12Nutri-Score D€€
D
50 min
50 minBlueberry Muffins with Blueberry Syrup and Crumble Topping
what you need
Ingredients
all-purpose flour (plus 1 tbsp for the batter)Grains265 g
baking powderPantry8 g
saltSpices3 g- granulated sugarPantry250 g
unsalted butter (melted and cooled)Dairy170 g
eggsDairy2 pieces- vanilla extractPantry10 ml
milkDairy120 ml
blueberries (fresh or frozen, for the batter)Produce375 g- blueberries (for the syrup)Produce150 g
- granulated sugar (for the syrup)Pantry13 g
- lemon juiceProduce15 ml
- all-purpose flour (for the crumble)Grains60 g
- granulated sugar (for the crumble)Pantry67 g
- brown sugarPantry40 g
- lemon zest (freshly grated)Produce2 g
- salt (for the crumble)Spices1 g
- unsalted butter (melted and cooled, for the crumble)Dairy57 g
per serving
Nutrition
198kcal
- Carbs
- 28 g
- Proteins
- 3 g
- Fat
- 8 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×2
Saucepan
Whisk
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 220 °C.
- Line a muffin pan with paper liners and fill the two middle cups with water.
- Step 2
Make the crumble topping
- Combine the flour, granulated sugar, brown sugar, lemon zest and salt in a bowl.
- Add the melted butter and mix until crumbly.
- Step 3
Make the blueberry syrup
- Heat the blueberries in a saucepan with the sugar and lemon juice until hot.
- Squish the berries with a fork to make a jam, then set aside.
- Step 4
Make the muffin batter
- Whisk the flour, baking powder, salt and sugar together.
- Combine the melted butter, eggs, vanilla and milk, then mix the wet ingredients into the dry.
- Fold in the blueberries.
- Step 5
Fill and top the muffins
- Divide the batter between the muffin cups.
- Layer the blueberry syrup on top and sprinkle with the crumble.
- Step 6
Bake the muffins
- Bake at 220 °C for 15 minutes.
- Reduce the temperature to 190 °C and bake for 10 more minutes.