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The Best Blueberry muffin recipe and tips Recipe (with Video)

Peanut-free, Added sugar, American

Discover our The Best Blueberry muffin recipe and tips Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 30min


Ingredients for Muffin batter
- 425 grams Whole milk
- 350 grams White sugar
- 10 grams Honey
- 3 Eggs
- 770 grams All purpose flour
- 1 tsp salt
- 1.5 tsp Baking soda
- 2 tsp baking powder
- 230 grams Oil
- 175 grams butter
Ingredients for streusel
- 84 grams melted butter
- 100 grams All purpose flour
- 100 grams Sugar
- 25 grams brown sugar
- 200 grams frozen blueberries
Lemon glaze
- 1 Lemon
- 100 grams Powdered sugar
- 50 grams whole milk
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1. First prepare the streusel. Mix all the dry ingredients together and slowly mix in the melted butter. Crumble until they form pea sized rounds. Store in the fridge for at least 30 minutes
2. Mix the milk, sugar, honey and eggs together until the mixture is homogenous. Fold in the dry ingredients.
3. Whisk the oil and brown butter into the mixture until it it smooth. Fold in the frozen blueberries straight from the freezer.
4. Scoop the batter into 2 dozen lined muffin tins 3/4 of the way full. Crumble the streusel on top of the batter into pea sized pieces.
5. Bake at 350F for 25-30 minutes, or until an inserted toothpick comes out clean.
6. For the glaze, zest and juice one lemon and mix with the milk and sugar, adding sugar if the mixture is too loose or milk if the mixture is too thick.
7. Best served the day of baking with the glaze freshly garnished.

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