Blueberry Muffins
Cinnamon Streusel
Brava
Serving Size 12
Active Time:
~20 min
Total Time:
~46 min
Ingredients
Streusel (optional):
2 tablespoons firmly packed light brown sugar
¼ cup all-purpose flour
¼ cup hazelnut or almond flour (or ¼ cup of your favorite chopped nuts, such as pecans, almonds, walnuts or hazelnuts)
⅛ teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into ¼-inch pieces
Muffins:
2 cups bread or all-purpose flour
2½ teaspoons baking powder
¾ teaspoon kosher salt
⅔ cup milk
¼ cup canola oil
4 tablespoons unsalted butter, melted
1 cup granulated sugar
2 eggs
½ tablespoon vanilla extract
1½ cups blueberries
From Your Pantry
None
Equipment
mixing bowls
whisk
Brava muffin tin
paper muffin cups
rubber spatula
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
Keywords
Breakfast
Sweets
Vegetarian
Kid Friendly
Brava Accessory
Bread
Eggs
Fruits
Muffin Tin
Recipes
Snack
Weekend
Year Round
1
Make 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.
2
Prep 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.
3
Finish 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.
4
Bake muffins
- Press green button to begin preheating.
- When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.
5
Cool muffins & serve
- When your food is done, transfer muffin tin to wire rack and let cool for 5–10 minutes before serving.
