Ingredients
- Streusel (optional):
- 2.0 tablespoons firmly packed light brown sugar
- 0.25 cups all-purpose flour
- 0.25 cups hazelnut or almond flour
- 0.125 teaspoons ground cinnamon
- 2.0 tablespoons cold unsalted butter, cut into ¼-inch pieces
- Muffins:
- 2.0 cups bread or all-purpose flour
- 2.5 teaspoons baking powder
- ¾ teaspoon kosher salt
- 0.6666666666666666 cups milk
- 0.25 cups canola oil
- 4.0 tablespoons unsalted butter, melted
- 1.0 cups granulated sugar
- 2.0 count eggs
- 0.5 tablespoons vanilla extract
- 1.5 cups blueberries
Equipment
mixing bowls
whisk
Brava muffin tin
paper muffin cups
rubber spatula
Nutrition Information
Allergens: None
Instructions
-
1Make streusel (optional)
- In medium bowl, stir together brown sugar, all-purpose flour, hazelnut flour and cinnamon.
- Add butter and, using your fingers, work into flour until mixture resembles coarse cornmeal. Freeze until ready to use.
-
2Prep flour & milk mixtures
- In medium bowl, stir together bread flour, baking powder and salt.
- In another medium bowl, whisk together milk, canola oil, butter, granulated sugar, eggs and vanilla extract.
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3Finish muffin batter
- Add milk mixture to flour mixture and stir until no large lumps remain.
- Add blueberries and stir to combine.
- Line Brava muffin tin with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.
- If using streusel topping, spoon 1 tablespoon on top of each muffin, gently pressing into batter.
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4Bake muffins
- Press green button to begin preheating.
- When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.
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5Cool muffins & serve
- When your food is done, transfer muffin tin to wire rack and let cool for 5–10 minutes before serving.