blueberry muffins🫐 🫐Ingredients •Streusel: 45g all-purpose flour 65g granulated sugar 1 tsp lemon zest 3 tbsp cold butter •Batter: 260g all-purpose flour 2 tsp baking powder Pinch of salt 113g melted butter 200g granulated sugar 125g whole plain yogurt 2 eggs Zest of 1 lemon or orange 1 tsp lemon juice 1 tsp vanilla extract ¼ tsp lemon extract (optional) 60g buttermilk 1 cup fresh blueberries • For the streusel: In a medium bowl, add flour, sugar, and lemon zest and stir to combine. Add cold butter and using a fork or pastry cutter, press and cut the butter into the flour mixture until it is crumbly and you have popcorn kernal size pieces. Set aside. For the batter: In a small bowl, mix flour, baking powder, and salt. In a medium bowl or base of a stand mixer, add butter and sugar and whisk together. Whisk in the yogurt and then add eggs one by one while continuing to mix until combined well. Add lemon zest, lemon juice, vanilla extract, and lemon extract and mix well. Add in the flour mixture, reserving ¼ cup. Using a wooden spoon, mix the batter until fully incorporated. Add buttermilk, remaining flour, and blueberries and fold in until everything is combined well. Preheat the oven to 370F. Place 12 liners into a muffin mold. Using a 2 top ice cream scoop, add muffin batter into each liner. Divide the streusel evenly over the top of each muffin. Bake for 23 to 27 minutes until lightly golden brown.
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