Blueberry Bakewell Muffins | In the Kitchen with Chetna Makan скачать в хорошем качестве

Blueberry Bakewell Muffins | In the Kitchen with Chetna Makan

These moist and delightful muffins from Chetna get a subtle nutty lift from the use of almond flour. The crunchy almond streusel plus the sweet jam inside create a winning combination. GET THE RECIPE ►► https://f52.co/3JkZBp5 Follow Chetna on YouTube @FoodwithChetna SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 PREP TIME: 30 minutes COOK TIME: 25 minutes MAKES: 14 muffins INGREDIENTS Muffins 113 grams (½ cup/1 stick) unsalted butter, softened 100 grams (½ cup) granulated sugar 50 grams (¼ packed cup) light brown sugar 2 large eggs, at room temperature 142 grams (½ cup plus 2 tablespoons) sour cream, at room temperature 2 tablespoons whole milk 1 teaspoon vanilla extract 200 grams (1 ⅔ cups) all-purpose flour 32 grams (scant ⅓ cup) almond flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch table salt 120 grams (¾ cup) blueberries, fresh or frozen 2 tablespoons plus 1 teaspoon blueberry or raspberry jam Almond Topping 50 grams (¼ packed cup) light brown sugar 15 grams (2 tablespoons) all-purpose flour 12 grams (2 tablespoons) almond flour 21 grams (1 ½ tablespoons) unsalted butter, cold and cut into small cubes 16 grams (3 tablespoons) sliced almonds CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.