Bakery Style EGGLESS LEMON BLUEBERRY MUFFINS 🫐🍋 | BEST bakery style muffin recipe #shorts
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If there is 1 muffin
If there is 1 muffin you make this week, PLEASE make this Eggless Lemon Blueberry Muffin!
It literally feels like biting into a juicy citrus cloud filled with blueberries!
These will be gone in seconds after coming out of the oven, guaranteed!
Here’s how you make them!
🫐🍋Eggless Lemon Blueberry Muffins (Makes 7-8 muffins)🫐🍋
✅For the Crumble Topping:
🫐10 grams caster sugar
🫐10 grams cold salted butter
🫐20 grams all purpose flour
✅For the Lemon Blueberry Muffin:
🍋1 teaspoon custard powder
🍋1 tablespoon caster sugar
🍋Zest of 1 lime or 1/2 a lemon
🍋225 grams warm milk
🍋1 tablespoon lime juice / lemon juice
🍋175 grams all purpose flour
🍋120 grams caster sugar
🍋1 teaspoon baking soda
🍋1 teaspoon baking powder
🍋Pinch of sea salt
🍋50 grams unflavoured neutral vegetable oil
🍋125 grams fresh blueberries
✅Process:
🧁Prepare the crumble topping by rubbing all the ingredients with your fingertips until it resembles breadcrumbs.
🧁Refrigerate until further use.
🧁Preheat oven to 200 Celsius.
🧁Rub lime zest into 1 tablespoon caster sugar and add to a bowl containing custard powder
🧁Add warm milk and whisk until combined.
🧁Now add lime / lemon juice. The milk will curdle instantly giving you instant lemon custardy buttermilk
🧁Take 1 tablespoon all purpose flour from the quantity mentioned and coat blueberries so they don’t sink to the bottom of the muffins when baking.
🧁Add the rest to the buttermilk mix.
🧁Then add caster sugar, baking soda, baking powder, sea salt and vegetable oil.
🧁Whisk until it forms a smooth velvety batter.
🧁Plop the flour-coated blueberries into the batter and fold until just combined.
🧁Fill into cupcake liners almost to the top and sprinkle with the crumble topping.
🧁Bake at 200 Celsius for 10 minutes, then lower the heat to 180 Celsius and bake for another 10 minutes or until a skewer/knife inserted in the centre of the muffin comes out clean.
🧁Let it cool slightly before diving right in!
It literally feels like biting into a juicy citrus cloud filled with blueberries!
These will be gone in seconds after coming out of the oven, guaranteed!
Here’s how you make them!
🫐🍋Eggless Lemon Blueberry Muffins (Makes 7-8 muffins)🫐🍋
✅For the Crumble Topping:
🫐10 grams caster sugar
🫐10 grams cold salted butter
🫐20 grams all purpose flour
✅For the Lemon Blueberry Muffin:
🍋1 teaspoon custard powder
🍋1 tablespoon caster sugar
🍋Zest of 1 lime or 1/2 a lemon
🍋225 grams warm milk
🍋1 tablespoon lime juice / lemon juice
🍋175 grams all purpose flour
🍋120 grams caster sugar
🍋1 teaspoon baking soda
🍋1 teaspoon baking powder
🍋Pinch of sea salt
🍋50 grams unflavoured neutral vegetable oil
🍋125 grams fresh blueberries
✅Process:
🧁Prepare the crumble topping by rubbing all the ingredients with your fingertips until it resembles breadcrumbs.
🧁Refrigerate until further use.
🧁Preheat oven to 200 Celsius.
🧁Rub lime zest into 1 tablespoon caster sugar and add to a bowl containing custard powder
🧁Add warm milk and whisk until combined.
🧁Now add lime / lemon juice. The milk will curdle instantly giving you instant lemon custardy buttermilk
🧁Take 1 tablespoon all purpose flour from the quantity mentioned and coat blueberries so they don’t sink to the bottom of the muffins when baking.
🧁Add the rest to the buttermilk mix.
🧁Then add caster sugar, baking soda, baking powder, sea salt and vegetable oil.
🧁Whisk until it forms a smooth velvety batter.
🧁Plop the flour-coated blueberries into the batter and fold until just combined.
🧁Fill into cupcake liners almost to the top and sprinkle with the crumble topping.
🧁Bake at 200 Celsius for 10 minutes, then lower the heat to 180 Celsius and bake for another 10 minutes or until a skewer/knife inserted in the centre of the muffin comes out clean.
🧁Let it cool slightly before diving right in!
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