Blueberry Muffins with Almond Streusel

Ingredients

  • 180 grams (¾ cup) frozen or fresh wild blueberries
  • 86 grams (½ cup + 2 tbsp) all-purpose flour
  • 60 grams (3/8 cup + 2 tbsp) all-purpose flour
  • 60 grams (½ cup + 1 tbsp) almond meal / flour
  • 60 grams (2 oz) cold, unsalted butter, cut into ¼-inch pieces
  • ~~ For the Blueberry Muffins ~~
  • 10 grams (1 tablespoon) all-purpose flour +
  • + 15 more ingredients
    • 109 grams (¾ cup + 1-½ tbsp) cake flour
    • 2.8 grams (½ + 1/8 tspn) baking powder
    • 2.8 grams (½ + 1/8 tsp) baking soda
    • 2.4 grams (¾ tsp) sea salt
    • 96 grams (3.4 oz) unsalted butter, at room temperature
    • 96 grams (½ cup) granulated sugar
    • 40 grams (2 tbsp) unsulfured blackstrap molasses [or substitute with maple syrup like I did]
    • 54 grams (2-½ tbsp) honey, like clover
    • 72 grams (about 1-½ large) eggs
    • 1.2 grams (¼ tsp) vanilla paste
    • 57 grams (¼ cup) buttermilk
    • 150 grams (¾ cup + 1 tbsp) Almond Streusel [see below for recipe]
    • ~~ For the Almond Streusel ~~
    • 60 grams (¼ cup + 1-½ tbsp) granulated sugar or muscovado sugar [I used muscovado]
    • 0.3 grams (1/8 tsp) kosher salt

1. For the muffin batter: Toss the blueberries with the 10 grams of flour in a small bowl and place in freezer. 2. Place remaining 86 grams of flour in a medium bowl. Sift the cake flour, baking powder, and baking soda. Add salt and whisk together. 3. Place butter in the bowl of a stand mixer f...

View full recipe at SpringPad

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