Blueberry Muffins

25 mins
Serves 1
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Directions

  1. 1Combine 1 cup of blueberries, 1 tbsp lemon juice, and 1 tbsp maple syrup in a saucepan.
  2. 2Combine 1 cup of blueberries, 1 tbsp lemon juice, and 1 tbsp maple syrup in a saucepan.
  3. 3Combine 1 cup of blueberries, 1 tbsp lemon juice, and 1 tbsp maple syrup in a saucepan.
  4. 4Heat the mixture in the saucepan.
  5. 5Heat the mixture in the saucepan.
  6. 6Heat the mixture in the saucepan.
  7. 7Stir the blueberry mixture.
  8. 8Stir the blueberry mixture.
  9. 9Stir the blueberry mixture.
  10. 10In a mixing bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 cup sugar.
  11. 11In a mixing bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 cup sugar.
  12. 12In a mixing bowl, combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 1 cup sugar.
  13. 13Whisk the dry ingredients together.
  14. 14Whisk the dry ingredients together.
  15. 15Whisk the dry ingredients together.
  16. 16In another mixing bowl, combine 8 tbsp melted butter, 2 eggs, 2 tsp vanilla extract, and 1/2 cup milk.
  17. 17In another mixing bowl, combine 8 tbsp melted butter, 2 eggs, 2 tsp vanilla extract, and 1/2 cup milk.
  18. 18In another mixing bowl, combine 8 tbsp melted butter, 2 eggs, 2 tsp vanilla extract, and 1/2 cup milk.
  19. 19Whisk the wet ingredients together.
  20. 20Whisk the wet ingredients together.
  21. 21Whisk the wet ingredients together.
  22. 22Pour the wet ingredients into the dry ingredients.
  23. 23Pour the wet ingredients into the dry ingredients.
  24. 24Pour the wet ingredients into the dry ingredients.
  25. 25Mix the batter until just combined.
  26. 26Mix the batter until just combined.
  27. 27Mix the batter until just combined.
  28. 28Fold in 1 cup of floured blueberries.
  29. 29Fold in 1 cup of floured blueberries.
  30. 30Fold in 1 cup of floured blueberries.
  31. 31For the strudel topping, combine 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, half a lemon zested, and 4 tbsp melted butter.
  32. 32For the strudel topping, combine 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, half a lemon zested, and 4 tbsp melted butter.
  33. 33For the strudel topping, combine 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, half a lemon zested, and 4 tbsp melted butter.
  34. 34Mix the strudel ingredients until crumbly.
  35. 35Mix the strudel ingredients until crumbly.
  36. 36Mix the strudel ingredients until crumbly.
  37. 37Line a muffin tin with muffin liners.
  38. 38Line a muffin tin with muffin liners.
  39. 39Line a muffin tin with muffin liners.
  40. 40Fill the muffin liners with batter using an ice cream scoop.
  41. 41Fill the muffin liners with batter using an ice cream scoop.
  42. 42Fill the muffin liners with batter using an ice cream scoop.
  43. 43Add blueberry sauce to the batter in each muffin liner.
  44. 44Add blueberry sauce to the batter in each muffin liner.
  45. 45Add blueberry sauce to the batter in each muffin liner.
  46. 46Top with the strudel mixture.
  47. 47Top with the strudel mixture.
  48. 48Top with the strudel mixture.
  49. 49Fill 2 middle muffin tins with water.
  50. 50Fill 2 middle muffin tins with water.
  51. 51Fill 2 middle muffin tins with water.
  52. 52Bake at 425 degrees F for 15 minutes, then turn heat down to 375 degrees F for 10 minutes.
  53. 53Bake at 425 degrees F for 15 minutes, then turn heat down to 375 degrees F for 10 minutes.
  54. 54Bake at 425 degrees F for 15 minutes, then turn heat down to 375 degrees F for 10 minutes.

Ingredients

  • 1 cup blueberries (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 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 (cooled)
  • 8 tbsp melted butter (cooled)
  • 8 tbsp melted butter (cooled)
  • 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 (frozen or fresh)
  • 1 cup floured blueberries (frozen or fresh)
  • 1 cup floured blueberries (frozen or fresh)
  • 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 zested
  • 0.5 lemon zested
  • 0.5 lemon zested
  • 4 tbsp melted butter (cooled)
  • 4 tbsp melted butter (cooled)
  • 4 tbsp melted butter (cooled)

Equipment

saucepanspatulamixing bowlswhiskmuffin tinmuffin linersice cream scoopmeasuring cup
Blueberry Muffins | Clip Recipe