Blueberry lemon muffins🫐🌷🍋

Blueberry lemon muffins🫐🌷🍋 Recipe Ingredients: (Blueberry Syrup) -1 cup blueberries (fresh or frozen) -1/4 cup sugar -1/2 cup water -1/2 Tbsp cornstarch + 1 Tbsp water (Crumble) -1/2 cup sugar -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter (56g) -pinch of salt (Muffins) -1/2 cup softened butter (113g) -1 Tbsp Lemon zest -1 1/4 cups sugar -2 eggs -1 tsp vanilla -2 cups all-purpose flour (240g) -1/2 tsp salt -2 tsp baking powder -1/2 cup milk -2 cups blueberries Instructions: For the syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the water+starch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: 1. Preheat oven to 375°F. 2. Add sugar and lemon zest to a large bowl. 3. Add the butter and mix until light in color. 4. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. 5. In a small bowl sift together the flour, salt, and baking powder. 6. Add the dry ingredients to the creamed mixture alternately with the milk. 7. Fold in the blueberries. 8. Line a 12 cup muffin tin with cupcake liners, and fill with batter. (I did 6 jumbo muffins) 9. Add the blueberry syrup on top of the muffins and sprinkle the crumble before baking. 10. Bake at 375°F for about 30-35 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet