Blueberry Muffins with Crumble & Syrup

35 mins
Serves 12
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Directions

  1. 1Mix cornstarch and 1 Tbsp of water. In a saucepan, bring blueberries, sugar, and water to a boil. Simmer for 10 minutes, stir in cornstarch mix, and cool.
  2. 2Mix flour, sugar, and salt. Add diced butter and mix with fingers until crumbly. Set aside.
  3. 3Preheat oven to 375°F. Mix sugar + lemon zest. Beat in butter until light. Add eggs one at a time, then vanilla.
  4. 4In a separate bowl, sift flour, salt, and baking powder. Alternate adding dry ingredients and milk to the butter mixture. Fold in blueberries.
  5. 5Line a 12-cup muffin tin with liners. Fill with batter, drizzle with blueberry syrup, and sprinkle crumble.
  6. 6Bake at 375°F for 30-35 minutes or until golden brown.

Ingredients

  • 4 cups blueberries
  • 1.75 cups sugar
  • 0.5 cups water
  • 0.5 Tbsp cornstarch
  • 1 Tbsp water
  • 2.5 cups all-purpose flour
  • 0.5 cups unsalted butter
  • 1 pinch salt
  • 0.5 cups softened butter
  • 1 Tbsp lemon zest
  • 2 pcs eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 0.5 cups milk

Equipment

saucepanwhiskmuffin tinmeasuring cupsmeasuring spoons