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 Maria
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
- We preheat the oven at 180ºC and we place the paper molds inside the steel ones.
- In a medium bowl, we mix the almonds chopped, brown sugar and cinnamon. We booked.
- In a large bowl, we mix the flour, sugar and salt.
- 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.
- 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.
- Add the yeast and bicarbonate to the large bowl and mix.
- We beat in another container sour cream, egg and vanilla essence.
- 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.
- We incorporate the 28g. melted butter to remaining streusel (medium bowl).
- We distribute the dough in the paper capsules until filling ¾ parts of it. We sprinkle the streusel on top.
- Bake 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool in the mold 5-10 minutes and then we transfer to a grid so that they cool completely.
- We prepare the glaze combining all the ingredients. We decorate the muffins with the glaze, once cold.