Blueberry Muffins
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1
Nutrition balance score
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Ingredients
12 servings
For the muffins
2 tsp baking powder
Crumble Topping
Blueberry syrup
Instructions
Blueberry syrup
Step 1
In a saucepan over medium heat, bring the blueberries and sugar to boil
blueberries1 cup
sugar1 TbspStep 2
Reduce to a simmer and mash the blueberries.
Step 3
Continue to simmer for 10 minutes or until the mixture has reduced by half.
Crumble topping
Step 4
In a small bowl whisk together the flour, sugar, brown sugar, lemon zest and salt
AP flour0.5 sugar⅓ cup
brown sugar3 tbps
lemon zest
saltStep 5
Pour in the butter and mix until crumbles form. Set aside.
butter4 TbspStep 6
Set aside and sture in lemon juice. Allow it to cool
lemon juice1 TbspMuffin
Step 7
Preheat the oven to 220C and prepare a muffin tin with liners
OvenPreheatStep 8
In a large mixing bowl, combine flour, baking powder and salt.
saltStep 9
Im a medium bowl combine sugar, butter, eggs, vanilla extract and milk. Mix until well combined.
sugar¾ cupbutter115g
eggs2 
vanilla extract2 tsp
milk½ cupsStep 10
Gently flold the wet ingredients into the dry ingredients. Avoid overmixing and some clump of flour can be left behind.
Step 11
In a small bowl, toss the blueberries with 1 tbsp of flour, and gently fold it into the batter.
blueberries1 ½ cupStep 12
Equally spoon the batter into the trays and add equal amounts of syrups across each one. Top with generous amounts of the crumble.
Step 13
Bake at 220C for 15 minutes. Then without opening the door, turn the temperature down to 190 and continue for 10 minutes, or until golden brown.
Step 14
Let the muffins cool in the trays for 10 minutes and then transfer to a rack
