Blueberry Muffins

Serves 1
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Directions

  1. 1Combine 1 cup of blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of maple syrup in a saucepan.
  2. 2Combine 1 cup of blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of maple syrup in a saucepan.
  3. 3Combine 1 cup of blueberries, 1 tablespoon of lemon juice, and 1 tablespoon of maple syrup in a saucepan.
  4. 4Cook the blueberry mixture until it forms a sauce.
  5. 5Cook the blueberry mixture until it forms a sauce.
  6. 6Cook the blueberry mixture until it forms a sauce.
  7. 7In a large bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of sugar.
  8. 8In a large bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of sugar.
  9. 9In a large bowl, combine 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 cup of sugar.
  10. 10Mix the dry ingredients together.
  11. 11Mix the dry ingredients together.
  12. 12Mix the dry ingredients together.
  13. 13In a separate bowl, whisk together 8 tablespoons of cooled melted butter, 2 eggs, 2 teaspoons of vanilla extract, and 1/2 cup of milk.
  14. 14In a separate bowl, whisk together 8 tablespoons of cooled melted butter, 2 eggs, 2 teaspoons of vanilla extract, and 1/2 cup of milk.
  15. 15In a separate bowl, whisk together 8 tablespoons of cooled melted butter, 2 eggs, 2 teaspoons of vanilla extract, and 1/2 cup of milk.
  16. 16Pour the wet ingredients into the dry ingredients.
  17. 17Pour the wet ingredients into the dry ingredients.
  18. 18Pour the wet ingredients into the dry ingredients.
  19. 19Mix until just combined; do not overmix.
  20. 20Mix until just combined; do not overmix.
  21. 21Mix until just combined; do not overmix.
  22. 22Fold in 1 cup of floured blueberries.
  23. 23Fold in 1 cup of floured blueberries.
  24. 24Fold in 1 cup of floured blueberries.
  25. 25To make the strudel, combine 1/2 cup of flour, 1/3 cup of white sugar, 3 tablespoons of brown sugar, the zest of half a lemon, and 4 tablespoons of cooled melted butter in a bowl.
  26. 26To make the strudel, combine 1/2 cup of flour, 1/3 cup of white sugar, 3 tablespoons of brown sugar, the zest of half a lemon, and 4 tablespoons of cooled melted butter in a bowl.
  27. 27To make the strudel, combine 1/2 cup of flour, 1/3 cup of white sugar, 3 tablespoons of brown sugar, the zest of half a lemon, and 4 tablespoons of cooled melted butter in a bowl.
  28. 28Mix the strudel ingredients until crumbly.
  29. 29Mix the strudel ingredients until crumbly.
  30. 30Mix the strudel ingredients until crumbly.
  31. 31Line a muffin tin with paper liners.
  32. 32Line a muffin tin with paper liners.
  33. 33Line a muffin tin with paper liners.
  34. 34Spoon the muffin batter into the prepared muffin liners.
  35. 35Spoon the muffin batter into the prepared muffin liners.
  36. 36Spoon the muffin batter into the prepared muffin liners.
  37. 37Add a spoonful of the blueberry sauce to the top of each muffin.
  38. 38Add a spoonful of the blueberry sauce to the top of each muffin.
  39. 39Add a spoonful of the blueberry sauce to the top of each muffin.
  40. 40Sprinkle the strudel mixture over the blueberry sauce.
  41. 41Sprinkle the strudel mixture over the blueberry sauce.
  42. 42Sprinkle the strudel mixture over the blueberry sauce.
  43. 43Fill the two middle muffin tins without batter with water.
  44. 44Fill the two middle muffin tins without batter with water.
  45. 45Fill the two middle muffin tins without batter with water.
  46. 46Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for an additional 10 minutes.
  47. 47Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for an additional 10 minutes.
  48. 48Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for an additional 10 minutes.

Ingredients

  • 1 cup blueberries
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 8 tbsp melted butter
  • 8 tbsp melted butter
  • 8 tbsp melted butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 cup floured blueberries
  • 1 cup floured blueberries
  • 1 cup floured blueberries
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.33 cup white sugar
  • 0.33 cup white sugar
  • 0.33 cup white sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 3 tbsp brown sugar
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 4 tbsp melted butter
  • 4 tbsp melted butter
  • 4 tbsp melted butter

Equipment

saucepanspatulalarge bowlwhiskmuffin tinmuffin linersice cream scoopmeasuring cup