For this recipe for Blueberry Muffins – simple and magnificent – we have to thank Zoë François of zoebakes.com.
I had been wandering around for a while, and this recipe remained in my semi-infinite “to do” catalogue, and only on a sunny September afternoon did I manage to get to work… and what can I say, they are MAGNIFICENT! Thank you lovely Zoe!!!
Ingredients for Muffins (x 12 units)
- 225 g of 00 flour
- 3.75 g of baking powder
- 1.8 g of baking soda
- 3.75 g of salt
- 86g of butter at room temperature
- 150g of granulated sugar
- 30g of cane sugar
- grated zest of 1 lemon
- 2 teaspoons vanilla extract or a knife tip of the scraped seeds of a vanilla pod
- 1 whole egg at room temperature
- 1 egg white at room temperature
- 135g of plain or vanilla yogurt
- 150g of fresh blueberries, washed and dried (and 1 tablespoon of flour)
- 56 g of 00 flour
- 110g of cane sugar
- a tip of a teaspoon of ground cinnamon
- a pinch of grated nutmeg
- 57g of butter at room temperature
Start by preparing the topping, mixing all the ingredients with your hands in a bowl and obtaining a crumbly mixture. Place in the freezer for 20 minutes or, if you have more time, in the fridge. It should solidify a little so that you can crumble it onto the muffins before cooking.
Turn the oven on to 175°C and prepare muffin molds with liners (or butter and flour them).
Start preparing the dough for the muffins. Start mixing the flour, salt, baking powder and sodium bicarbonate in a bowl and mix the powders well. In a fairly deep container, place the butter, sugar (both white and brown), the grated lemon zest and the vanilla and mix with a whisk until you obtain a soft mixture like an ointment (this step can also be done with the planetary mixer, with the leaf hook/K).
At this point add the egg and egg white to the mixture and beat at low speed, don’t worry if initially the mixture will seem a little loose, slowly all the egg will be absorbed by the mixture.
Mix gently the blueberries, already washed and dried, with a spoonful of flour in a bowl and then delicately add them to the dough, mixing slowly with a spatula. The flour is used to prevent the blueberries from “falling” to the bottom.
Fill the molds 2/3 full and at this point take the topping out of the fridge and crumble it with your hands onto the muffins; as it cooks, it will give a touch of “crunchiness” to your sweets.
Bake for 15-20 minutes until they are lightly brown on the surface. Remove from the oven and let them cool before eating (they are delicious while still warm!).
And here are some top-notch BlueBerry Muffins. At the first taste they will win you over with their softness, crunchiness and the freshness of the blueberries. Like we did before… you really don’t know!