Blueberry Muffins

Name: Blueberry Muffins (Elevated)
Total time: 50 min
Yield: 12
Cuisine: French
Ingredients: 2 cups Cake Flour; 3/4 cup Granulated Sugar; 2 tsp Baking Powder; 1/4 tsp Salt; 1 cup Sour Cream; 1/4 cup Melted Unsalted Butter; 2 Large Eggs; 1 tbsp Lemon Zest; 1 tsp Vanilla Extract; 2 cups Fresh Blueberries; 1/2 cup All-Purpose Flour; 1/4 cup Brown Sugar-packed; 1/4 cup Sliced Almonds; 4 tbsp Cold Unsalted Butter-cut into small pieces

⏱50 min

👥12

🔥280 cal

Medium

🍽️French

A sophisticated blueberry muffin featuring bright lemon zest, juicy blueberries, and a crunchy almond streusel topping.

2 cups Cake Flour

3/4 cup Granulated Sugar

2 tsp Baking Powder

1/4 tsp Salt

1 cup Sour Cream

See all 14 ingredients ↓

(0 reviews)

⏱50 min

👥12

🔥280 cal

Medium

🍽️French

A sophisticated blueberry muffin featuring bright lemon zest, juicy blueberries, and a crunchy almond streusel topping.

#muffins #blueberry #lemon #almond #breakfast #snack #baking

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the Blueberries.
In a small bowl, combine Almond Streusel ingredients and cut in the butter until crumbly.
Fill muffin liners about 3/4 full and sprinkle generously with Almond Streusel.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Ingredients

2 cups 240 g Cake Flour
3/4 cup 150 g Granulated Sugar
2 tsp 10 mL Baking Powder
1/4 tsp 1.25 mL Salt
1 cup 240 mL Sour Cream
1/4 cup 60 mL Melted Unsalted Butter
2 2 Large Eggs
1 tbsp 15 mL Lemon Zest
1 tsp 5 mL Vanilla Extract
2 cups 300 g Fresh Blueberries
1/2 cup 60 g All-Purpose Flour
1/4 cup 50 g Brown Sugar-packed
1/4 cup 30 g Sliced Almonds
4 tbsp 56 g Cold Unsalted Butter-cut into small pieces

Equipment

Muffin tin
Paper liners
Large bowl
Whisk
Mixing bowl
Toothpick
Small bowl
Zester

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the Blueberries.
In a small bowl, combine Almond Streusel ingredients and cut in the butter until crumbly.
Fill muffin liners about 3/4 full and sprinkle generously with Almond Streusel.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition per serving

Calories 280

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Blueberry Muffins

Blueberry Muffins

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