- Bakery-Style Blueberry Muffins.jpg (29.1 KiB) Viewed 459 times
Takes: 55 minutes (plus cooling time)
Serves: 4 (makes)
No nutritional information available.
Ingredients
- 35g unsalted butter, diced
- 50g caster sugar
- Zest of ¼ lemon (optional)
- 80g soured cream or buttermilk or yogurt
- 1 large egg white
- 85g plain flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 170g blueberries
For the streusel topping:
- 60g plain flour
- 35g caster sugar
- 40g unsalted butter, melted
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place four paper cases in a muffin tray.
2. First make the streusel: place the flour and sugar in a small bowl and drizzle over the melted butter, stirring with a knife until the mixture clumps together. Use your hands to form it into a ball of dough, then refrigerate until needed.
3. For the muffins, melt the butter, then pour into a mixing bowl. Add the sugar, lemon zest (if using), soured cream and egg white and mix until smooth. In a separate bowl, whisk together the flour, baking powder and salt. Add the butter mixture along with the blueberries and stir gently and briefly, just until a thick batter forms. Do not worry about it being perfectly smooth; it is important not to overmix, as it can easily become tough.
4. Divide the batter evenly between the paper cases. Crumble the chilled streusel over the top and bake for about 25 minutes, or until golden brown and a skewer inserted into the muffins comes out clean. Set aside to cool in the tray for 10 minutes, before carefully transferring to a wire rack to cool completely
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