Bakery Style Blueberry Muffins

chelslikescutefood.com

Kelly Hess

subheading: Muffins:

2 cups 1 tbsp all purpose flour (240g 9g)

2 tsp baking powder (8g)

½ tsp salt (6g)

1 ¼ cup granulated sugar (250g)

8 tbsp unsalted butter (114g) melted and cooled

2 eggs

2 tsp vanilla extract (10ml)

½ cup milk (118ml)

1 ½ cup blueberries fresh or frozen

subheading: Crumble Topping:

½ cup all-purpose flour (60g)

⅓ cup granulated sugar (70g)

3 tbsp brown sugar (40g)

pinch freshly grated lemon zest

pinch salt

4 tbsp unsalted butter (60g) melted and cooled

subheading: Blueberry Syrup:

1 cup blueberries (148g) fresh or frozen

1 tbsp granualted sugar (12g)

1 tbsp lemon juice (7ml)

Directions at chelslikescutefood.com

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