Blueberry muffins with a walnut crumble topping🫐 скачать в хорошем качестве

Blueberry muffins with a walnut crumble topping🫐

Blueberry muffins with a walnut crumble topping🫐 This recipe is a favourite of mine. Recipe makes about 12 muffins. Muffin recipe (from Sally’s Baking Addiction): In a large bowl, beat together until creamy: 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/4 cup (50g) packed light or dark brown sugar Now beat in: 2 large eggs, at room temperature Then beat in: 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature 2 teaspoons pure vanilla extract (I use a 9 g pouch of vanilla sugar) In a separate small bowl, whisk together the dry ingredients: 1 and 3/4 cups (219g) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt Mix the dry ingredients into the wet until just combined. Be careful not to over mix. Mix in: 1/4 cup (60ml) milk, at room temperature Using a spatula, fold in: 1 1/2 cups (210g) fresh or frozen blueberries Spoon the batter into a 12-count muffin pan with muffin liners, and add more blueberries on top if you wish. You can definitely stop here, but a walnut crumble topping brings these to the next level. Walnut crumble topping (optional): 1/2 cup (67g) chopped walnuts 1/3 cup (100g) packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 3-4 tbsp unsalted butter, softened to room temperature Using a fork, mix the above together in a small bowl then add the crumble mixture to the top of your muffins. Bake at 425°F for 5 minutes then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for another 18-20 minutes. Enjoy!