Description
A classic bake you can find in almost every coffee shop: Blueberry Streusel Muffins. Delicious big muffins packed with loads of sweet blueberries. So good!
Ingredients
For the Streusel:
2/3 cup (90g) stronger all-purpose flour*
1/4 cup (50g) muscovado sugar*
1 tsp. vanilla sugar*
1/4 cup (60g) butter
For the batter:
2.5 oz. (70g) butter, melted
1/2 cup (100g) muscovado sugar*
3/4 cup (170g) sour cream
1/2 tsp. vanilla extract*
1/2 organic lemon, zest only
1 large egg
1 1/2 cups (200g) stronger all-purpose flour*
1 1/2 tsp. baking powder
1/4 tsp. baking soda*
1/4 tsp. salt
10.5 oz. (300g) blueberries, fresh or frozen (and thawed)
Instructions
1. Preheat the oven to 190°C (375°F). Line a muffin tin* with 10 large tulip paper liners* and set aside.
2. For the streusel add the flour, muscovado sugar, and vanilla sugar to a bowl and mix well. Add the butter in small pieces and rub everything between your fingers until streusel form. Place in the fridge until needed.
3. Melt the butter and let it cool down a bit. Add to a large bowl and mix with the muscovado sugar, sour cream, vanilla extract, lemon zest, and egg until well combined. Mix the four with baking powder, baking soda, and salt – add to the bowl and mix until just combined. Add the blueberries and fold them in.
4. Divide the batter between the paper liners and sprinkle with the streusel. Bake the muffins for about 25-30 minutes or until a wooden skewer inserted into the center of the muffins comes out clean. Take the muffins out of the oven, remove them from the muffin tin and place them on a wire rack to cool down completely.
Notes
Enjoy baking!
