Blueberry Crumble Muffins

Name: Blueberry Crumble Muffins
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams Unsalted butter (or unsalted margarine); 1 Egg; 100 grams ◎ Cake flour; 3 grams ◎ Baking powder; 70 ml Milk; 60 grams Granulated sugar; 50 grams Blueberry; 20 grams Almond flour; 20 grams Granulated sugar; 30 grams Cake flour; 25 grams Unsalted butter (or unsalted margarine)

cookpad.japan @cookpad_jp

I had frozen blueberries on hand.

Since I filled the muffin molds to the brim to make them voluminous, this recipe made 5 muffins (If you bake in paper muffin cups, they will overflow, so divide the batter into 6)
Use a whisk to thoroughly mix the ingredients until Step 3, then briskly fold in the flour and milk with a rubber spatula.
If you have leftover crumble, you can keep it in the freezer. Recipe by KaoRi

I had frozen blueberries on hand.

cookpad.japan @cookpad_jp

I had frozen blueberries on hand.

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Ingredients

6 servings

70 gramsUnsalted butter (or unsalted margarine)
1Egg
100 grams◎ Cake flour
3 grams◎ Baking powder
70 mlMilk
60 gramsGranulated sugar
50 gramsBlueberry
[For the crumble]
20 gramsAlmond flour
20 gramsGranulated sugar
30 gramsCake flour
25 gramsUnsalted butter (or unsalted margarine)

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Steps

1

Preheat the oven to 170℃. Sift together the ◎ ingredients. Bring the butter and eggs to room temperature. Cut the butter for the crumble into 1 cm cubes and chill in the refrigerator.
2

To make the crumble: Combine the ingredients into a bowl and mix well. Add the butter and mix it in with your hands until crumbly. Chill in the refrigerator.
3

Mix the butter in a bowl, add the sugar in two batches, and mix until fluffy. Add the whisked egg in two batches, and mix well.
4

Add 1/3 of the sifted ◎ ingredients, 1/3 of the milk, and use a rubber spatula to fold the batter in a cutting motion. Fold in the blueberries.
5

Spoon the batter into the muffin mold, then sprinkle a generous amount of the crumble, breaking it apart with your fingers. Press it into the tops of the muffins to avoid spilling.
6

Bake for 30 to 35 minutes in an oven preheated to 170℃ until golden. Wrap in plastic wrap after they cool.
7

Be careful not to stir too vigorously after adding the blueberries or they will break apart! Frozen blueberries can be added frozen.