Easy to mix up blueberry streusel muffins. They are fluffy, cake-like, tender and loaded with fresh blueberries. These muffins are finished a with freshly toasted almond streusel for crunch which makes the muffins top heaven.
分享一款仿制Pierre Herme 大师的酥粒蓝莓玛芬。烤好的玛芬散发着十足的奶香味，搭配爆浆的酸甜蓝莓和一点柠檬皮屑，香气层次非常丰富。 加了烤香的杏仁酥粒是整个玛芬的亮点。外酥内润的玛芬，夹着酸酸甜甜的蓝莓，会让你细细回味。

Streurel Topping 酥粒材料：
1）Toasted almond 烤熟的杏仁 – 30g
2）All purpose flour 中筋面粉– 30g
3）Unsalted butter 无盐牛油– 30g
4）Sugar 糖– 30g

Muffin Ingredients 玛芬材料：:
1）Melted unsalted butter 融化无盐牛油 – 125g
2）Whipping cream 鲜奶油 – 180g
3）Egg 蛋– 2
4）Lemon zest 柠檬屑 – 1 tsp
5）All purpose flour 中筋面粉 – 300g
6）Baking powder 泡打粉 – 2 tsp
7）Salt 盐 – 1/2 tsp
8）Sugar 糖– 120g
9）Blueberries 蓝莓– 150g

*Yields 10 blueberry Streusel muffins.
*做10个酥粒蓝莓玛芬。

*The initial high oven temperature is meant to get the dome shape of the muffins.
**先高温后降温的方式更可以成功的烤出有圆顶的玛芬头。

*Trick to get the a puffed up dome on your muffins is fill the batter higher than the brim in order to get a high rise domed muffins.
*小诀窍：要烤出像cafe一样有漂亮的大圆顶玛芬头，可以把面糊加到高出玛芬模具。

*The freshly baked muffins is crispy on the top and buttery soft inside. The crumbs will lost its crispiness after some times. You can reheat the muffins in the oven for few mins to crisp up the topping.
*刚出炉的蓝莓玛芬外酥内软。冷却一段时间后表面的的酥粒就不酥了。可以在食用前放入烤箱回烤几分钟。

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#蓝莓瑪芬 #蓝莓马芬 #blueberrymuffins #blueberrrymufffinrecipe