Muffin

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

You can make vegan white chocolate in the house following this recipe.

Method

Prepare a muffin pan for 12 pieces, insert the paper liners, set aside and prepare the mixture.

Prepare the crumble.

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

Pour the oil.

Mix with a spatula, you will get a moist and crumbly mixture, it will not be necessary to form a loaf since it is used crumbled.

Transfer to a closed container and place in the refrigerator.

This crumbles must be added on top of the muffin mixture before baking and then baked all together.

Preheat the oven to 170°c static.

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

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

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

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

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

Pour the mixture into the muffin papers using a spoon or an ice cream scoop. 2 large spoons for each muffin (approximately 120 g each).

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

CUcare at about 17 ° C static for about 30 minutes. Check the cooking with a toothpick, then put the toothpick inside the mixture if it comes out dry it means that it is cooked.

Once baked, let them cool to room temperature and then remove from the mould, do not remove the paper cup.

Transfer to a tray or inside a container.