![]() Stir the flour mixture into the egg mixture until just moistened. Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack. In another bowl, combine the water, eggs, and oil and whisk well to combine.Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.Spoon batter evenly into each muffin tin.Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!) add in the lemon zest and the coated blueberries toss gently to mix.For the muffins: Toss the fresh berries with 2 Tbsp sugar set aside. ![]() Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together cut in the butter with your fingers until crumbly, set aside in the fridge. These giant muffins are made with whole wheat pastry flour, packed full of blueberries, and topped with a sweet crumb topping. ![]() ![]()
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