Recipes

  • 40 min
  • Low

Blueberry and lemon muffins with cinnamon crumble

Ingredients
For the dough
130 g of Wholemeal wheat flour
20 g of potato starch or cornstarch
1/2 teaspoon of vanilla yeast
1 pinch of salt
60 g of butter
100 g of sugar
50 g of low-fat white yogurt
50 g of skimmed or semi-skimmed milk
2 teaspoons of lemon juice
120 g blueberries (also frozen)
1 egg
Zest of 1 lemon
 
For the crumble
40 g of Wholemeal wheat flour
70 g of brown sugar
1/2 teaspoon of cinnamon
40 g of butter
 
To garnish
Powdered sugar q.s.
 
Directions
First, prepare the buttermilk: pour the yogurt, milk and two teaspoons of lemon juice into a small bowl, then mix and let it rest: you will see that the mixture thickens slightly.
Then prepare the crumble: put all the ingredients in a bowl and mix coarsely with your fingers. When you have reached a consistency of moist crumbs, keep the mixture in the fridge.
At this point, prepare the muffin dough. Make sure the butter is at room temperature and, in a kneading machine, whip it for a few minutes with the sugar to obtain a light, creamy and fluffy mixture. Insert the egg and continue working. Proceed by sifting the flour together with the pinch of salt and baking powder then add half buttermilk and half flour to the dough, mix, add the remaining flour and buttermilk and finish mixing with a spatula. Once you reach a creamy and full-bodied consistency, add the blueberries and mix gently.
Prepare the muffin cups and, with the help of a spoon, distribute the dough evenly (about 7/8 pieces will come out).
Spread the cinnamon crumble on the surface of the muffins and bake in a static oven for 20/25 minutes at 180 °, doing the toothpick test to check the cooking.
Once cooked, let them cool and sprinkle with powdered sugar.



In cooperation with Il dolce di Alice

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login

login