Recipes

Bakery Inspired Blueberry Muffins

Ingredients:

• 1 cup (165g) Dried Blueberries
• Juice of 1 Lemon
• 2 Sticks (250g) Butter, Room Temperature
• 1 cup + 3 tbsp (310g) White Fine Sugar
• 2 Eggs
• Zest of 1 Lemon
• 1 tsp Vanilla Extract
• 1 3/4 cup (260g) All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 1/4 cup (330g) Sour Cream

• 1/2 cup (100g) Unsalted Butter, cold
• 3/4 cup (110g) All Purpose Flour
• 1/4 cup (50g) White Fine Sugar
• 1/4 tsp Salt

Directions:

1. Preheat oven to 350°F and line a muffin tray.
2. Combine the dried blueberries in the juice of 1 lemon and allow the berries to marinate while the batter is being made.
3. To make the crumble cut the cold butter into cubes and rub it into the flour to a bread crumb consistency. Mix in the sugar and salt and keep chilled until ready to use.
4. For the batter-In a stand mixer or in a large bowl cream together butter and sugar until creamy.
5. Add eggs one at a time until fully incorporated.
6. Add in the lemon zest and vanilla. Sift all the dry ingredients together.
7. Add the dry ingredients and sour cream to the wet mixture. Mix until just combined. Finally, fold in the dried blueberries along with the juice of the lemon.
8. Scoop the batter into the lined tray until 3/4 full and add a heaped tablespoon of crumble mixture to the top. Bake for 18-20 minutes or until muffins come out golden.
9. Allow muffins to cool on a cooling rack. Store in an airtight container on the counter for 2-4 days or freeze for up to 3 months.

• PREP TIME: 20 Minutes
• BAKE TIME: 18-20 Minutes
• TOTAL TIME: 38-40 Minutes
• YIELD: 12 Muffins

Thanks to @Elizabeth Tharaken