Blueberry Buttermilk Muffins

Ingredients

• 45 g unsalted butter, melted
• 63 g all-purpose flour
• 65 g granulated sugar
• Pinch of salt
• 250 g all-purpose flour
• 2 teaspoons baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 150 g granulated sugar
• 1 Tablespoon lemon zest
• 113 g unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla paste (or extract)
• 180 g buttermilk (or natural yogurt)
• 260 g blueberries (fresh or frozen)

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Grease or line a standard muffin pan with 12 paper liners.

2. 2

   --- Streusel ---

3. 3

   In a small bowl combine melted butter, granulated sugar, and all-purpose flour. Use a fork to combine it into a coarse crumb, then set it aside. 45 g unsalted butter, melted, 63 g all-purpose flour, 65 g granulated sugar, Pinch of salt

4. 4

   --- Batter ---

5. 5

   Mix the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside. 250 g all-purpose flour, 2 teaspoons baking powder, 3/4 tsp salt , 1/4 tsp baking soda

6. 6

   In a large bowl add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils. 150 g granulated sugar, 1 Tablespoon lemon zest

7. 7

   Add the melted butter, eggs, vanilla and buttermilk. Whisk until well-combined. 113 g unsalted butter, melted and slightly cooled, 2 large eggs, 1 Tablespoon lemon juice, 1 teaspoon vanilla paste, 180 g buttermilk

8. 8

   Fold in the dry ingredients until almost combined, then add the blueberries and fold all together. If using frozen blueberries, give these a good rinse under cold water first and drain before adding. 260 g blueberries

9. 9

   Divide the batter evenly over the 12 muffin liners.

10. 10

    Generously pile the streusel on top of each muffin.

11. 11

    --- Baking ---

12. 12

    Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 20 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.

13. 13

    Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.