![]() ![]() If you’re using frozen blueberries, add them while frozen – DO NOT THAW!Īdd the egg-sugar-butter mix into the dry ingredients. Add the blueberries and lemon zest and toss them through the dry ingredients. In a large bowl, combine the flour, baking powder and salt and whisk to mix evenly. ![]() Next add the eggs, and the rest of the wet ingredients, and whisk well to combine. This will help the butter cool down as well. If the butter is really hot, let it cool down slightly.Īdd the sugar, and whisk with the butter. In a small bowl or jug, heat the butter until just melted. The sugar will caramelize as it bakes and create a buttery, crunchy crumble topping! This streusel topping can be made days ahead and stored in an air tight container in the fridge. Much like making a pie crust, the butter needs to be cut into (rubbed into) the flour to get small clumps of butter coated in flour. ![]() Making this is as easy as combining all the ingredients and cutting the butter into the dry ingredients. This step is optional, but a muffin with streusel topping is just divine! 1/4 cup or 1/3 cup ice cream / cookie scoop.Standard muffin pan (each well has a capacity between 1/3 cup and 1/2 cup).Sugar (you can use all brown sugar, or half and half with white sugar).If you’re making the streusel topping as well, then you will also need, ![]()
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