Lemon Blues Muffins with Crumble Topping

• 份量: 1 muffin
• 总时间: 35 minutes

配料

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon natural lemon extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

Grated zest of 1 lemon

Pinch of freshly grated nutmeg

1/2 cup low-fat buttermilk

1 cup blueberries

1 1/4 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, melted

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/4 teaspoon salt

步骤

For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.

In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.

For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.

Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.

营养

• 卡路里: 363
• 总脂肪: 17g
• 饱和脂肪: 10g
• 胆固醇: 72mg
• 钠: 255mg
• 总碳水化合物: 50g
• 膳食纤维: 1g
• 总糖: 27g
• 蛋白质: 5g