The BEST Blueberry Muffins Recipe 😳#thebakefeed #bakingrecipes #yum #recipe

Blueberry Scone Muffins with Almond Streusel Topping
with Mixed Berry Curd Glaze

These tender scone-style muffins are filled with bursts of fresh blueberries, topped with a buttery almond streusel, and finished with a tangy homemade mixed berry curd. A sophisticated twist on a classic bake—perfect for brunch or afternoon tea.

Ingredients
For the Scone Muffin Dough
- 1½ cups (180 g) all-purpose flour
- ½ cup (60 g) cake flour
- 3 tablespoons (36 g) granulated sugar
- 2½ teaspoons (10 g) baking powder
- ½ cup 100 g raw millets
- ½ teaspoon (1 g) finely grated lemon zest
- ½ teaspoon (3 g) salt
- ½ cup (113 g) unsalted butter, cold and cubed
- 1 cup (148 g) fresh blueberries
- ½ cup (120 g) buttermilk
- 2 large eggs

For the Almond Streusel Topping
- 1¼ cups (150 g) all-purpose flour
- 1 cup (213 g) dark brown sugar
- ½ cup (113 g) almond meal
- ½ teaspoon (1 g) ground cinnamon
- 1¼ teaspoons (6 g) salt
- ½ cup (113 g) unsalted butter, cold and cubed

For the Mixed Berry Curd Glaze
- ½ cup (120 g) granulated sugar
- Zest of 1 lemon
- 1 cup (150 g) frozen mixed berries
- 3 egg yolks
- Pinch of salt
- 3 tablespoons (45 g) unsalted butter, cubed

Instructions
1. Preheat the Oven
Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners or grease thoroughly.

2. Prepare the Scone Muffin Dough
In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, raw millets, lemon zest, and salt.
Add the cold, cubed butter and cut it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Gently fold in the blueberries.

In a separate bowl, whisk together the buttermilk and eggs. Pour this over the dry ingredients and stir gently just until combined. Do not overmix.

Spoon the dough evenly into the prepared muffin cups.

3. Make the Almond Streusel
In a medium bowl, rub the cold butter into the flour until crumbly. Stir in the brown sugar, almond meal, cinnamon, and salt.
Sprinkle the streusel generously over each unbaked muffin.

4. Bake
Bake for 28 to 32 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

5. Prepare the Mixed Berry Curd Glaze
In a small saucepan, combine the sugar, lemon zest, frozen mixed berries, and a pinch of salt. Heat over medium heat until the berries break down and release their juices.
Whisk in the egg yolks and continue to cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from the heat and stir in the butter until fully melted.
Strain through a fine mesh sieve to remove seeds and skins. Let cool to room temperature.

6. Finish and Serve
Once the muffins are cool, drizzle with the mixed berry curd or serve it on the side. Dust lightly with confectioners’ sugar if desired.
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Видео The BEST Blueberry Muffins Recipe 😳#thebakefeed #bakingrecipes #yum #recipe канала Christopher Daniel