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blueberries

Berry Lemon Layered Pavlova

March 27, 2022 By Ashley Leave a Comment

I’m welcoming in spring with this over the top, crazy delicious berry lemon layered pavlova. This layered pavlova has crunchy, chewy layers of meringue topped with fresh whipped cream, silky and fluffy lemon curd cream, sweet and tangy mixed berry compote all topped with a mix of fresh blackberries, strawberries, raspberries and blueberries. It’s chewy, marshmallowy, sweet, tangy and so, so good.

Berry Lemon Pavlova Layer Cake

Pavlova Layers

The pavlova layers for this cake consist of three 8″ rounds of vanilla meringue. I used cake pans to trace the 8″ rounds onto parchment paper. I was able to fit all 3 on a half cookie sheet, but you can also bake the meringue layers in batches if you need to. The layers are baked until crisp and chewy while still remaining marshmallowy in the center. The meringue layers are then left in the oven to cool gradually. If they cool too fast they are prone to collapsing. Be careful moving the layers after they are baked as they are delicate and can fall apart easily, but no worries if they do crack or break. They can still be used and are still yummy!

Berry Lemon Pavlova Layer Cake

Lemon Cream

This lemon cream. I’m telling you, once you make this, you will never see lemon curd the same way. Adapted from the amazing Dorie Greenspan, this lemon cream recipe is perfection. The recipe is similar to that of a lemon curd but once the curd has cooked, it is cooled down a bit then whipped with butter to create a silky, creamy and fluffy lemon cream. Insanely good.

Berry Lemon Pavlova Layer Cake

Mixed Berry Compote

Any combination of berries works for this recipe. I used a combination of strawberries, blackberries, raspberries and blueberries. I used the same berries to sprinkle between the layers and to decorate the top. Cook the berries with a squeeze of lemon juice and a little bit of sugar until reduced and thickened. Let the compote cool before using.

Whipped Cream

Because of having multiple creamy components to this dessert, I only made a small batch of whipped cream for this layered pavlova, but if you want more pillowy dollops of whipped cream, double the recipe.

Berry Lemon Pavlova Layer Cake

Assembly

Assemble the layered pavlova by topping a layer of meringue with 1/3 of the whipped cream and swirling in 1/3 of the lemon cream. Top with a 1/3 of the mixed berry compote and a mix of fresh berries. I didn’t measure the berries, but I used somewhere between 1/2 -2/3 cup of berries on the first and second layers and loaded up the top.

Repeat with a second layer of meringue, 1/2 of the remaining whipped cream, lemon curd cream, mixed berry compote and fresh berries. Place the last layer on top, followed by the remaining whipped cream, lemon cream curd, and mixed berry compote. Pile on more berries on top for decoration. Serve and enjoy!

Berry Lemon Pavlova Layer Cake

If you make my berry lemon layered pavlova, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more berry recipes, check out these posts:

Triple Berry Crumble Pie

Blackberry Pie Bars

Roasted Strawberry Malt Ice Cream

Raspberry Swirl Cheesecake Brownies

Berry Lemon Pavlova Layer Cake
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Berry Lemon Layered Pavlova

Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries
Prep Time1 hr
Cook Time45 mins
Chill3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Keyword: berry compote, berry lemon pavlova, layered pavlova, lemon cream, mixed berries, pavlova, whipped cream
Servings: 8 – 12 servings

Equipment

  • Blender
  • Electric Stand Mixer

Ingredients

Lemon Curd Cream

  • ½ cup (99g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 6 tablespoons lemon juice
  • 10 tablespoons (141g) unsalted butter, room temperature

Pavlova Layers

  • 6 large (210g) egg whites, room temperature
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon cream of tartar
  • 1 ½ cups (297g) granulated sugar
  • 1 teaspoon pure vanilla extract

Mixed Berry Compote

  • 1 ½ cups (180g) mixed berries
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon lemon juice

Whipped Cream

  • 1 cup (227g) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 cups (300g) fresh mixed berries (hull and halve strawberries)

Instructions

Make the Lemon Curd Cream.

  • Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
  • Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
  • Whisk in the eggs. Whisk in the lemon juice.
  • Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
  • Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
  • Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
  • Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
  • Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
  • Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight. 

Make the pavlova layers.

  • Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. 
  • Add the salt and cream of tartar.
  • Increase the mixer speed to medium-high and beat the whites to soft peaks.
  • While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
  • Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
  • Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
  • Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.

Make the mixed berry compote.

  • Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
  • Bring the mixture to a boil over medium heat, stirring occasionally. 
  • Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
  • Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
  • Remove from the heat. Cool completely.
  • Compote can be stored in an airtight container in the refrigerator for up to a week.

Make the Whipped Cream.

  • In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Assemble the layered pavlova.

  • Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
  • Top with 1/3 of the whipped cream.
  • Top with 1/3 of the lemon curd cream.
  • Swirl in 1/3 of the mixed berry compote.
  • Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
  • Place the second layer of meringue on top.
  • Top with another 1/3 of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
  • Top with the last layer of meringue.
  • Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
  • The pavlova should be served immediately, or refrigerated for up to 4 hours.

Notes

Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.

Filed Under: Desserts Tagged With: berries, blackberries, blueberries, compote, layer cake, lemon cream, lemon curd, meringue, mixed berries, pavlova, raspberries, strawberries, whipped cream

Lemon Jasmine Blueberry Scones

March 25, 2022 By Ashley Leave a Comment

I love tea. Drinking it and baking with it. My tea infused lemon jasmine blueberry scones are incredibly delicious, with a delicate floral spin that takes these scones to the next level. Jasmine tea gives these flaky and tender scones a subtle floral flavor that really compliments the pops of lemon and blueberries. For more jasmine flavor, I drizzled a sweet jasmine tea glaze over the baked scones. A must bake for Spring.

Lemon Jasmine Blueberry Scones

Jasmine Tea

A good quality jasmine tea will have a jasmine fragrance. A lot of super market varieties fall short and neither have the fragrance nor taste of jasmine. You don’t at all need an expensive tea, just one that has a pronounced jasmine flavor. I used Rishi jasmine tea. If you’re a fan of jasmine tea, or floral teas, these scones are for you. Even if you’re not a fan of floral teas, I urge you to try it in this recipe. The jasmine goes so well with the floral flavors of the lemon and blueberry. They smell and taste absolutely amazing. But, you can omit it to make lemon blueberry scones.

Lemon Jasmine Blueberry Scones

How to Make Lemon Jasmine Blueberry Scones

I like to use a stand mixer to make scones to avoid the headache of having to cut in butter by hand. I love this method. It’s faster too. You could also use a food processor instead, like I did with my bacon, cheddar and chive scones.

Flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest are combined in the bowl of a stand mixer. Cold, cubed butter is added and beaten on low until the mixture is coarse and has pea sized pieces of butter throughout. It’s totally fine for some larger pieces of butter to remain as well.

Lemon Jasmine Blueberry Scones

Fresh blueberries are stirred in by hand with a spatula as to not smash them or break them up with the mixer paddle, followed by the cold buttermilk. Turn the dough onto a lightly floured surface to shape the dough into a circle about 1 1/2″ thick. Cut into 8 even size wedges and space them out on a parchment lined cookie sheet.

Brush the scones with buttermilk to help get that crispy, brown top.The scones are baked until golden and set to cool while preparing the jasmine glaze.

Lemon Jasmine Blueberry Scones

Jasmine Tea Glaze

Jasmine tea is steeped in a warm cream mixture to extract all the flavor of the tea into the glaze. The cream is strained, discarding the tea leaves. Powdered sugar is whisked into the cream to make a glaze for drizzling.

Drizzle the glaze over the cooled scones, allowing the glaze to set for 30 minutes or so before serving. I love to serve these up slathered with butter and a cup of, you guessed it, jasmine tea.

Lemon Jasmine Blueberry Scones

If you make my lemon jasmine blueberry scones, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more breakfast recipes, check out these posts:

Banana Bread Scones with Espresso Glaze

Blueberry Streusel Muffins

Bacon, Cheddar and Chive Scones

Pumpkin Cream Cheese Muffins

Lemon Jasmine Blueberry Scones
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Lemon Jasmine Blueberry Scones

Lemon, jasmine tea and blueberry scones drizzled with jasmine tea glaze
Prep Time10 mins
Cook Time25 mins
Chill30 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: berry lemon pavlova, biscuits, blueberries, jasmine tea, scones
Servings: 8 scones

Equipment

  • 1 Electric Stand Mixer

Ingredients

Lemon Jasmine Blueberry Scones

  • 2 ⅓ cups (280g) all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 tablespoon jasmine tea leaves
  • ¼ + ⅛ teaspoons baking soda
  • ¼ cup (50g) granulated sugar
  • ¾ teaspoon fine sea salt
  • 2 teaspoons lemon zest
  • ½ cup (113g) unsalted butter, cold cubed
  • ¾ cup (170g) buttermilk, cold
  • ¾ cups (105g) blueberries
  • 1 tablespoon buttermilk, for brushing on scones

Jasmine Glaze

  • 3 tablespoons cream (half and half or milk can also be used)
  • 1 teaspoon jasmine tea
  • 1 cup (114g) powdered sugar

Instructions

Make the lemon jasmine blueberry scones.

  • Combine the flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest into the bowl of a stand mixer fitted with the paddle attachment. Beat on low to combine thoroughly.
  • Scatter the butter cubes over the dry ingredients. Beat the mixture on low speed until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
  • Remove the bowl from the mixer. Stir in the blueberries.
  • Drizzle the ¾ cup cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time. 
  • Turn out the dough onto the floured surface. With a light hand, shape into a disc, about 1 ½ inch thick. 
  • Cut into dough into 8 equal wedges.
  • Brush the scones with buttermilk.
  • Place the scones on a baking sheet lined with parchment paper, 2-3 inches apart and refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 400F.
  • Bake until the scones are golden brown, about 25-30 minutes. 
  • Place the scones onto a cooling rack to cool.

Make the jasmine tea glaze.

  • Place the cream in a small saucepan over low heat.
  • When the cream begins to simmer (small bubbles around the edge of the pan), remove from the heat.
  • Place the tea into the cream and let steep for 5 minutes.
  • Strain the cream mixture over a medium size bowl with a fine mesh sieve, pushing as much liquid from the tea as possible. Discard the tea leaves.
  • Add the powdered sugar to the cream, and whisk to combine.
  • Drizzle the cooled scones with the glaze. Let the scones set for 30 minutes to firm up the glaze.

Notes

Scones are best served the day they are baked. Leftover scones can be stored at room temperature in an airtight container for up to 2 days.

Filed Under: Muffins, Scones and Biscuits Tagged With: biscuits, blueberries, breakfast, glaze, jasmine tea, lemon, scones, tea

Triple Berry Crumble Pie

April 30, 2021 By Ashley 1 Comment

One of the awesome things about this triple berry crumble pie is that you can make it any time of year. This pie is perfect with either fresh or frozen berries, or a combination of the two. Juicy, sweet tart raspberries, blackberries and blueberries are baked until bubbly in my go-to all butter pie crust. Then, to give this pie a bit more crunch and some cinnamon flavor, I topped it with a cinnamon crumble. Sort of like cobbler vibes in pie form. The smell of this baking pie is out.of.this.world. My triple berry crumble pie is one of my favorite any time of the year pies, but is my absolute favorite to make when the berries are at peak ripeness in the summer, and are super affordable.

Triple Berry Crumb Pie

About the all butter pie crust

Prepare the pie crust first. The dough will need to have some time to chill before baking. I used my all time favorite all butter pie crust. It’s a total keeper. I use it ALL the time. With any pie, be sure to keep the dough lined pie pan chilled while working on the topping and filling. This ensures that the crust won’t shrink, but also makes sure the butter doesn’t just melt out of the crust when baking. You can refrigerate the lined pie plate for 30 minutes, or chill it in the freezer for 10 minutes before baking.

Triple Berry Crumb Pie

The crumble topping

While the pie crust is chilling, make the crumble topping. The crumble does benefit from some time in the fridge, but it’s not necessary. I like to make the crumble in advance so that it is ready to go when the filling is done.

Flour, brown sugar, cinnamon and salt are combined in the bowl of a food processor. Cold, cubed butter is added and pulsed until the mixture forms large clumps, and the mixture is no longer sandy. Refrigerate the crumble if it is made in advance.

Triple Berry Crumb Pie

Triple Berry Pie Filling

This filling. So, so good. Along with the berries, the filling includes brown sugar, granulated sugar, lemon juice and zest, tapioca flour, salt and (surprise) an apple. I learned this trick from Cook’s Illustrated. Adding in a shredded green apple helps to thicken up the filling due to the apple’s naturally high pectin content. I always put an apple in my berry pies. You can’t taste the apple as it takes on the flavor of the berries.

For the most concentrated flavor, and to help reduce the water content in the pie, I cook half of the berries and reduce the mixture by half. Once the berries are cooked down, set aside to cool just a bit. While the berries are cooling, place the remaining berries and ingredients into a large bowl. Peel, shred and wring out the apple, to remove any additional liquid, and add it to the bowl. Add in the cooked berries (they will still be hot) and stir completely. The filling should now be room temperature.

Triple Berry Crumb Pie

Assembling and baking

Pour the filling into the chilled pie crust. Sprinkle the crumble topping on top of the pie, breaking up really large pieces of crumble into smaller pieces. You want a variety of crumble sizes. It’s going to seem like a lot of crumble, but it’s totally fine once the pie is baked.

Bake the pie on a baking sheet. This helps to crisp up the bottom of the crust and also catch any overflow juices from the pie. It also helps you remove the pie out of the oven easier. The pie is baked at a higher temperature to start browning the crust and the topping, then the temperature is reduced to continue baking the filling, and to make sure the crust and crumble don’t brown too much. Bake until the pie is bubbly.

Triple Berry Crumb Pie

The pie filling will set up more as it cools. Let it cool completely for 3-4 hours before serving.

If you make this triple berry crumb pie, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Brown Butter Stone Fruit Tart

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Chai Spiced Apple Cranberry Pie

Honey Cardamom Peach Galletes

Triple Berry Crumb Pie
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5 from 3 votes

Triple Berry Crumble Pie

An all butter pie crust filled with raspberries, blackberries and blueberries, topped with cinnamon crumble and cooked until browned and bubbly.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 1 9″ pie

Ingredients

Pie Crust

  • 1/2 recipe All butter pie dough

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold, cut into cubes

Mixed Berry Filling

  • 7 cups combination raspberries, blackberries and blueberries
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 ½ tablespoons tapoica flour, or ground tapioca
  • 1 small granny smith apple
  • 1/2 teaspoon fine sea salt
  • Zest and juice from half of a lemon

Instructions

Prepare the pie crust.

  • On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  • Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish.
  • Fold and tuck the dough on the edges to create an outer ridge. Flute the edge, or crimp with a fork. Refrigerate until ready to use.

Prepare the crumble topping.

  • In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
  • Add the cold the butter to the flour mixture, and pulse until the mixture starts to form large crumbs. Place in the fridge to keep cold while preparing the berry filling.

Make the berry filling.

  • Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack.
  • Place 3 1/2 cups berries in a large saucepan and set over medium heat.  Use a potato masher to mash and break up the berries. 
  • Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 1/2 – 1 3/4 cups.  Let cool slightly while preparing the remainder of the filling.
  • In a large bowl, combine both sugars, tapioca flour, salt, lemon juice, and remaining 3 1/2 cups of berries.
  • Peel and grate the apple on a box grater. Place the apple in a clean kitchen towel and wring out as much liquid as you can. Place the grated apple in the bowl with the uncooked berry/sugar mixture and mix to combine.
  • Add the cooked, and slightly cooled berries to the mixture and stir until well combined.
  • Pour the berry mixture into the chilled pie dough. Top the pie with the chilled crumble topping.
  • Place pie on the baking sheet and bake 30 minutes.  Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes. 
  • Place the pie on a wire rack cool to room temperature, about 3-4 hours, before serving.

Notes

Store the pie at room temperature or in the fridge for up to 2 days. 
You can freeze baked and unbaked pies. They can be stored up to 3 months. Avoid freezing in glass pie plates and the glass can shatter when placed in a hot oven.

Filed Under: Pies and Tarts Tagged With: blackberries, blueberries, brumbleberry, crumb topping, crumble, mixed berry, pie, pie crust, pie dough, pie filling, raspberries, summer berry, triple berry

Blueberry Streusel Muffins

June 8, 2020 By Ashley 3 Comments

There is just something about sitting out on the porch early in the morning, before the family wakes up, with a latte and a couple warm blueberry streusel muffins slathered with butter. It’s the calm before the daily hustle and bustle. Hot from the oven blueberry muffins are never a bad thing to start your day with, and these muffins do not disappoint.

Blueberry Streusel Muffins

Bursting with loads of fresh blueberries, and topped with a crunchy cinnamon streusel, these blueberry streusel muffins are super easy to make and come together in no time, making them a perfect no fuss breakfast. They’re soft, tender, fluffy and not too sweet – you really taste the fresh blueberries in these.

Blueberry Muffins

Or, if you’re rushing out of the house in the morning, these can be made the night before. After baking, let cool completely on a baking rack. Then pop the muffins back into the tin. In the morning, pop the muffins in the oven at a low temperature for a few minutes to just slightly warm them through.

Blueberry Muffins

Note that this recipe uses both buttermilk and sour cream. The buttermilk provides a subtle tanginess and also acts as a tenderizer,  making this muffin soft and moist. The sour cream adds tanginess as well as richness and helps makes the muffins moist. I like to use full fat sour cream, but you can use light if you wish. Avoid fat free sour cream.

Blueberry Muffins

One noticeable difference about this blueberry streusel muffin recipe compared to most is the mixing method. While traditional muffin recipes combine dry ingredients together in one bowl and wet ingredients in another and then they’re combined, I chose to use the creaming method here. Creaming the butter with the sugar gives these muffins more of a lighter, cake-like texture reminiscent of bakery style muffins. Speed up your butter softening process up by popping it in the microwave. Microwave in 5-10 second bursts, until softened but not melting.

Blueberry Muffins

The streusel topping is a perfect contrast of texture to the fluffy, tender crumb of the muffin. It’s crunchy, full of cinnamon flavor and adds a bit of extra sweetness to the muffin. Use fresh blueberries if you can, but frozen will work here too. I like to pop a few extra berries on top so they pop and get all oozy when baking.

Store the muffins in an air tight container, if there are any leftovers. Though they’re so yum, I doubt there will be. Enjoy!

Blueberry Muffins

For more breakfast sweets, check out these posts:

Pumpkin Cream Cheese Muffins

Bacon, Cheddar and Chive Scones

Blueberry Muffins
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Blueberry Streusel Muffins

Tender-crumbed, moist fresh blueberry muffins,  topped with a crunchy, cinnamon streusel. 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry, blueberry muffins, muffins, streusel muffins
Servings: 12 muffins

Equipment

  • Electric Stand Mixer

Ingredients

For the blueberry muffins:

  • 1 3/4 cup (256g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large eggs, room temperature
  • 1/2 cup (127g) sour cream, room temperature
  • 1/4 cup (64g) buttermilk, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (159g) granulated sugar
  • 1 stick (113g) unsalted butter, softened
  • 1 1/2 cup (285g) fresh blueberries

For the streusel:

  • 1/4 cup (50g) light brown sugar
  • 1/2 cup (71g) unbleached, all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 3 tbsp unsalted butter, cold, cut into cubes

Instructions

  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners. 
  • Prepare the streusel. In a medium bowl, whisk to combine the light brown sugar, flour and salt.
  • Cut in the butter using a pastry blender or your fingertips until small and medium clumps form. You can also use a food processor. Place into the refrigerator to keep cold while preparing the muffins.
  • Combine the flour, salt, baking powder and baking soda into a medium bowl and whisk to combine.
  • Remove ¼ cup of the flour mixture and place in another bowl. Add the blueberries. Stir gently to coat the blueberries in the flour mixture. This keeps them from sinking to the bottom of the muffins.
  • In a measuring cup, combine the sour cream, buttermilk and vanilla extract and whisk to combine. Set aside.
  • In the bowl of stand mixer, cream the unsalted butter with the sugar. Mix on medium speed until light and fluffy. Don’t skimp on this step. Mix for about 5 minutes, stopping the mixer every so often to scrape down the bowl.
  • Add the eggs, one a time, scraping down the bowl after each addition.
  • Reduce mixer speed to low. Beat in flour mixture in 3 additions, alternating with the sour cream mixture, beginning and ending with flour. Mix only until just combined and well blended.
  • Remove the bowl from the stand mixer and fold in the blueberries and remaining flour until just combined. Fold gently to prevent crushing the blueberries and making purple batter.
  • Divide the batter evenly between the 12 muffin cups. I like to add a few extra berries right on top.
  • Sprinkle the streusel mixture on top of the muffins, dividing it evenly among the muffins.
  • Bake for 18-22 minutes, or until lightly golden around the edges and a toothpick comes out with a few crumbs and no wet batter.
  • Cool in the tin for a few minutes before placing them onto a wire rack to completely cool. Serve warm with a generous spread of salted butter.

Notes

Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelly Lance

Filed Under: Muffins, Scones and Biscuits Tagged With: blueberries, breakfast, muffins, streusel

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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