Muffin

Blueberry, lemon, and white chocolate muffins with a delicious almond crumble for a little crunch.

You can make vegan white chocolate at home by following these steps:  this recipe.

Procedure

Prepare a 12-cup muffin pan, insert the paper liners, set aside and prepare the batter.

Prepare the crumble.

In a bowl, weigh all the powders, so sugar, 00 flour, almond flour, mix. 

Pour in the seed oil.

Mix with a spatula until you obtain a moist and crumbly mixture. It won't be necessary to form a loaf since it's crumbled.

Transfer to a closed container and store in the refrigerator.

This crumble should be added on top of the muffin batter before baking and then cooked all together.

Preheat the oven to 170°C static.

Weigh the milk and oil into a jug and blend with an immersion blender to emulsify, then combine the two ingredients.

Using a fork, squeeze the blueberries to break them up a bit.

Pour the emulsion into a bowl, add sugar and salt and mix with a whisk.

Sift together the flour, starch, and baking powder and add to the mixture. Mix with a whisk until smooth.

Add the blueberries and chopped white chocolate and mix with a spatula.

Spoon the batter into the muffin cups using a spoon or an ice cream scoop. Use 2 large spoonfuls for each muffin (about 120 g each).

Crumble a little crumble on top of each muffin, about 15g on top of each.

Bake at about 170°C in a static oven for about 30 minutes. Check for doneness with a toothpick; if it comes out clean, it's done.

Once cooked, let them cool to room temperature and then remove them from the mold, without removing the paper cup.

Transfer to a tray or into a container.