[western Style] Blueberry Muffin

Name: [western Style] Blueberry Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 125g butter; 185g Light cream; 2 pcs egg; 1 piece lemon; 180g blueberry; 80g Caster sugar; 10g Aluminum-free baking powder; a little salt; 30g Unsalted butter; 30g Almond powder

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

To be honest, I have never caught a cold with the taste of muffin cakes before, but my impression of her has greatly changed after trying this one. The rich butter fragrance is paired with the sweetness and sourness of lemon shavings and blueberries, and the crumbs are crispy, really It's wonderful! "

[western Style] Blueberry Muffin

1. Crispy grains: mixed with all-purpose flour, sugar and almond flour

2. Refrigerated butter is cut into small pieces and mixed with powder

3. Knead it into granules by hand and refrigerate for later use

4. Melt the butter into a liquid state, add whipped cream

5. Add the crumbles grated with lemon zest in advance and mix well

6. Add sugar and mix well

7. Then sift the all-purpose flour, baking powder, salt, and mixed powder into the liquid material

8. Stir until there is no dry powder, add 2/3 blueberries and mix

9. Use a small spoon to scoop the batter into the mold, preferably full mold, so that the headshot is beautiful, and the remaining blueberries are placed on the surface. Press the blueberries slightly

10. Sprinkle with crispy grains at the end

11. Bake the middle layer of the preheated oven at 180 degrees for 25 minutes until the blueberries burst and the surface is golden

Tips:
Whipped cream and eggs are best to be used in a lukewarm state. The liquid material after refrigeration will make the butter hard to solidify and mix well. It will taste better when microwaved for ten seconds when you eat it again