Blueberry Muffin

Preparation: Rub the surface of the lemon with salt, rinse clean, and dry. Use a grater to zest the lemon and mix the zest with 65g of caster sugar from the batter ingredients to release the lemon aroma.

Cut the butter for the crumble topping into small cubes and freeze until solid.

Measure out the remaining batter ingredients, mix the flour and baking powder, and sift them. Line the molds with parchment paper liners and set aside.

Make the crumble topping: Take the hardened butter from the freezer, add caster sugar, almond flour, and cake flour, and quickly rub them together to form crumbs. Refrigerate until ready to use. If it clumps together, refrigerate for a while and then break it up into crumbs. Preheat the oven to 190°C.

You can use either fresh or frozen blueberries.

Make the batter: Cut the butter into slices and let it soften at room temperature. Add salt and lemon-infused sugar to the softened butter, and beat at high speed with an electric mixer for 3 minutes.

Gradually add the beaten eggs in multiple additions. Ensure each addition is fully incorporated into the butter before adding the next.

Do not add too much egg at once to avoid separating the mixture.

Add the flour and fold gently with a spatula until no dry flour remains.

Then gradually add the milk in portions.

After incorporating the milk, add the lemon juice.

Mix the batter until smooth, then fold in the blueberries evenly.

Transfer the batter into a piping bag and pipe it into the molds. Cut a wide opening in the piping bag so the blueberries can pass through.

Place a few additional blueberries on top.

Add the crumble topping.

Place the molds on the middle rack of the oven.

Bake at 170°C on the bottom heat and 180°C on the top heat for 30 minutes.

Remove from the oven immediately after baking, let cool slightly, and then unmold.

This recipe makes 5 muffins using 8.5cm diameter and 4.5cm high cupcake molds.

If you don't have the exact molds, use whatever molds you have on hand and bake as many as you can.

Fill the molds almost to the brim. Note that the baking time may vary depending on the size of the molds.

⚠️ Baking powder is essential.