Blueberry Muffins with Crumble & Syrup
Directions
- 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.
- 2Mix flour, sugar, and salt. Add diced butter and mix with fingers until crumbly. Set aside.
- 3Preheat oven to 375°F. Mix sugar + lemon zest. Beat in butter until light. Add eggs one at a time, then vanilla.
- 4In a separate bowl, sift flour, salt, and baking powder. Alternate adding dry ingredients and milk to the butter mixture. Fold in blueberries.
- 5Line a 12-cup muffin tin with liners. Fill with batter, drizzle with blueberry syrup, and sprinkle crumble.
- 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
Related recipes
Homemade Garlic Naan
Indian · Baked Goods
Fresh Apple Cake with Butter Sauce
American · Baked Goods
Shiropan (Pain Blanc sans croûte)
Japanese · Baked Goods
Dinner Rolls
Baked Goods
Pumpkin Cinnamon and Brown Sugar Swirl Sourdough
Baked Goods
Easy Skillet Focaccia for One
Italian · Baked Goods1h 55m
Cake salé brocoli feta
Greek · Baked Goods1h
Rustic Panini Rolls
Baked Goods1h 45m
Le pain des paresseux
French · Baked Goods
Lazy Bread
Baked Goods1h 15m
Protein Sandwich Thins
American · Baked Goods
Sub Rolls
Baked Goods2h 12m