I have seen a lot of blueberries in the market since April. Some doesn't have much taste, but we can always find good ones. It's more fun to make a muffin than just eat it, right?
The recipe is from the Italian pastry chef Francesca Castignani.
For 12 muffins
Crumble:
50g cold butter
50g sugar
50g almond powder
50g all purpose flour
(Keep leftovers in freezer for next time use)
Muffin batter (I made 11 muffins from this amount)
175g sugar
3g lemon zest
2g fleur de sel (or salt)
300g all purpose flour
10g baking powder
100g eggs
185g heavy whipping cream
125g melted butter (room temperature)
125g blueberry
Preheat the oven at 390F (or 180C)
_
Prepare the crumble. Mix all the ingredients in the mixer with paddle until it becomes small balls. Cool it in the fridge. (Use you hands to mix without mixer.)
_
Prepare the muffin batter. Sift the flour with baking powder. Mix the dry ingredients (sugar, salt, flour, baking powder and lemon zest) in a bowl. Mix all the liquids (eggs, cream and butter) in another bowl. Put the dry into the liquid on 3 times, mix with a spatula. Don't over mix the batter.
Add half of the blueberries.
Put the batter in the muffin pan with paper cups. Put the other half of blueberries and crumbles on top.
_
Bake for about 20 minutes when the crumbles get golden color. Take the muffins out, keep in fridge when it's cool. Eat with tea or coffee.
For 12 muffins
Crumble:
50g cold butter
50g sugar
50g almond powder
50g all purpose flour
(Keep leftovers in freezer for next time use)
Muffin batter (I made 11 muffins from this amount)
175g sugar
3g lemon zest
2g fleur de sel (or salt)
300g all purpose flour
10g baking powder
100g eggs
185g heavy whipping cream
125g melted butter (room temperature)
125g blueberry
Preheat the oven at 390F (or 180C)
_
Prepare the crumble. Mix all the ingredients in the mixer with paddle until it becomes small balls. Cool it in the fridge. (Use you hands to mix without mixer.)
_
Prepare the muffin batter. Sift the flour with baking powder. Mix the dry ingredients (sugar, salt, flour, baking powder and lemon zest) in a bowl. Mix all the liquids (eggs, cream and butter) in another bowl. Put the dry into the liquid on 3 times, mix with a spatula. Don't over mix the batter.
Add half of the blueberries.
Put the batter in the muffin pan with paper cups. Put the other half of blueberries and crumbles on top.
_
Bake for about 20 minutes when the crumbles get golden color. Take the muffins out, keep in fridge when it's cool. Eat with tea or coffee.
