Blueberry Muffins with Frosting

Blueberry Muffins with Frosting

Muffins are a great proposal to accompany coffee either in the morning or mid-afternoon. I especially like those with fruit for the afternoon so I decided to try these Cranberry Muffin present on my list of 'pending recipes' for months.

I also incorporated a vanilla frosting to give them more flavor and presence. Blueberries could be substituted for raspberries or even blackberries; any wild fruit would do great. You can keep them in a closed can for up to two days; but they won't last that long, I assure you!

Blueberry Muffins with Frosting

Author
Recipe type: Breakfast
Rations: 12

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 20 g. sliced ​​almonds
  • 55g. brown sugar
  • 1 teaspoon ground cinnamon
  • 220 g. Of flour
  • 225 g. of sugar
  • ½ teaspoon salt
  • 112g. + 28 g. of butter
  • 1 ½ teaspoon yeast (Royal)
  • ½ teaspoon of baking soda
  • 180 ml. sour cream
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup of fresh blueberries
For the frosting
  • 110 g. icing sugar
  • 3 tablespoons of milk
  • ½ teaspoon vanilla extract

Preparation
  1. We preheat the oven at 180ºC and we place the paper molds inside the steel ones.
  2. In a medium bowl, we mix the almonds chopped, brown sugar and cinnamon. We booked.
  3. In a large bowl, we mix the flour, sugar and salt.
  4. We cut the 112 g into cubes. butter and add them to the flour mixture. We work with a stirrup or a fork mix it until it has a grainy texture.
  5. Transfer 1 cup of this flour and butter mixture to the medium bowl of almonds etc. We mix to achieve a streusel or coverage for our muffins.
  6. Add the yeast and bicarbonate to the large bowl and mix.
  7. We beat in another container sour cream, egg and vanilla essence.
  8. We add these liquid ingredients to the flour mixture (large bowl) and mix until integrated. Iwe also incorporate blueberries and ¾ of the streusel or topping and mix.
  9. We incorporate the 28g. melted butter to remaining streusel (medium bowl).
  10. We distribute the dough in the paper capsules until filling ¾ parts of it. We sprinkle the streusel on top.
  11. Bake 20-25 minutes or until a toothpick inserted comes out clean.
  12. Let cool in the mold 5-10 minutes and then we transfer to a grid so that they cool completely.
  13. We prepare the glaze combining all the ingredients. We decorate the muffins with the glaze, once cold.

 


The content of the article adheres to our principles of editorial ethics. To report an error click here.

Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.