Bakery Style Blueberry Muffins
Servings 12 Muffins
Ingredients
Blueberry compote
- 200 g blueberries
- 40 g white sugar
- juice of 1/2 lemon
- 1/2 tsp corn flour
Muffin batter
- 100 g white sugar
- 100 g brown sugar
- 330 g plain flour
- 10 g baking powder
- 140 g milk
- 100 g oil vegetable or sunflower
- 3 eggs
- 20 g butter melted and cooled
- 200 g fresh blueberries
- juice of 1/2 lemon
Crumble
- 50 g white sugar
- 50 g butter cold form the fridge
- 80 g self-raising flour
Instructions
- Add all ingredients for the blueberry compote into a pot and let slowly come to a boil. Simmer for few minutes until the blueberries release juice, you can mash some of them and leave some whole. Set aside and let cool down.
- Pre-heat the oven to 175ºC/347ºF and line up 12 hole muffin tin with muffin cases. Add all ingredients for the crumble into a bowl and use your fingers to press the butter into the sugar and flour, until you get breadcrumbs texture and set aside.
- Measure your milk, squeeze in lemon juice and se aside. In larger bowl mixing bowl, rub sugar with lemon zest with you fingers, until the oil from the zest soaks into the sugar and add the rest of dry ingredients. Mix together all of the wet ingredients (including the milk with lemon juice) and pour into the dry ingredients and whisk until combined. Fold in blueberries slowly and make sure you don't overtax the batter.
- Fill your muffin tray with blueberry batter, top it with the compote and crumble. Bake for 20-25 mins.