How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson скачать в хорошем качестве

How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson

Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake. -------- Makes 12 Muffins Prep Time: 15 minutes Cook Time: 25 minutes The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months. -------- • Ingredients • 1 ¾ cups (262 g) all-purpose flour ½ cup + 1 Tbsp (112 g) granulated sugar, divided 2 tsp finely grated lemon zest 2 tsp baking powder ¼ tsp fine salt ¼ tsp ground nutmeg ½ cup (115 g) unsalted butter, melted (still warm is OK) ½ tsp ground cinnamon 2/3 cup (160 mL) 2% milk, at room temperature 2 large eggs, at room temperature ½ tsp vanilla extract 1 ½ cups (190 g) fresh blueberries ½ cup (75 g) dried blueberries Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter. -------- • Directions • 1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners 2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture. 3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside. 4. Add the milk, eggs and vanilla to the flour mixture and whisk until combined (but a few little lumps are OK). Stir in the fresh and dried blueberries. 5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.