The mushroom-shaped muffin top is exceptionally adorable! Buttery crumble topping paired with burst blueberry filling creates an explosively delicious treat.
Ingredients: – Crumble Topping: 10g butter, 7g white sugar, 5g milk powder, 20g low-gluten flour – Blueberry Muffin: 85g butter, 25g sugar, 2 eggs, 140g low-gluten flour, 3g aluminum-free baking powder, 55g milk, 125g fresh blueberries Detailed video recipe: https://www.xiachufang.com/recipe/107452857/?recipe_type=1&page_scene=6 Instructions: 1. Prepare crumble topping: Combine chilled butter cubes with sugar. Add milk powder and flour, mix into crumbs. Refrigerate until use. Avoid overmixing. 2. For muffins: Cream room-temperature butter with sugar until pale and fluffy. Gradually beat in eggs. 3. Sift in flour and baking powder. Fold with spatula. 4. Incorporate milk, then gently mix in blueberries. 5. Pipe or spoon batter into molds. Fill to 90% for regular muffins or 100% for mushroom-top version. 6. Generously top with crumble. Bake at 170°C for 30 minutes. 7. Reheat leftovers in microwave for 20 seconds on high. Yield: 4 mushroom-top muffins or 6 regular muffins.
