快手易做的酥粒蓝莓玛芬。我用干，湿材料混合的方式，基本上只用两个盆和一个碗，然后称一称，搅一搅就能送进烤箱。玛芬算是比较容易做的甜点，但需要留意不要过度搅拌，这会导致面粉出筋，影响成品的口感。

刚出炉的蓝莓玛芬最好吃。爆浆湿润的蓝莓玛芬，配上酥脆香甜的酥粒，玛芬的口感更丰富。

配方中的膨松剂已尽量减至最低。有白醋的关系，配方必须加适量的苏打粉好让蓝莓玛芬能适当的蓬松。若只是一味增加泡打粉的量来取代苏打粉的话，成品会吃的出泡打粉味道。近年来我对泡打粉的味道非常敏感，若是研发的食谱中有吃出泡打粉的味道，即使家人觉得好吃，我过不了自己那关，也不会跟大家分享。

蓝莓玛芬材料：
1) 低筋面粉 - 250g
2) 苏打粉 - 1/2 tsp
3) 泡打粉 - 1 tsp
4) 盐 - 1/2 tsp
5) 细砂糖 - 100g
6) 融化牛油 - 115g
7) 鸡蛋 - 2 （A蛋）
8) 香草精 - 1 tsp
9) 鲜奶 - 160ml
10) 柠檬汁/白醋 - 2 tsp
11) 蓝莓 - 200g

酥粒材料：
1) 细砂糖 - 3 tbsp
2) 低筋面粉 - 3 tbsp
3) 牛油 - 15g

做法：
1) 准备酥粒：把酥粒的材料放在碗里，用叉子以按压的方式混合成碎粒状 (也可以用指尖搓捏), 放在一旁备用。
2) 柠檬汁倒入鲜奶，搅拌均匀。
3) 干性材料：低筋面粉，苏打粉，泡打粉和盐混合均匀。加入蓝莓，拌一拌让蓝莓都能沾上薄薄的粉。
4) 湿性材料：在另一个盆里，加入细砂糖，融化奶油，鸡蛋和香草精，用手持打蛋器混合均匀后，加入鲜奶和柠檬汁混合物，拌均。
5) 把干性材料倒入湿性材料里，用刮刀拌均。不要过度搅拌
6) 面糊放入玛芬模具，9分满。
7) 把酥粒洒在面糊上。
8) 放进已经预热好的烤箱，425°F/220°C，5分钟；过后降温至350°F/175°C，18分钟。
9) 移出烤箱，几分钟后才把玛芬移到网架上冷却。

**牛油，奶油和黄油都是一样的东西👉Butter, 地区不同，称呼不一样。
**柠檬汁加鲜奶是秘密武器。它主要是为了取代白脱奶油 (buttermilk)，放了可以让蛋糕体更柔软。
**先高温后降温的方式更可以成功的烤出有圆顶的玛芬头。
** 低筋面粉可以用中筋面粉代替，中筋做出来的成品略扎实，低筋的比较松软，各有风味。
**可以不放纸杯，但玛芬摸具需事前抹上一层软化牛油防粘。

These blueberry muffins are easy to prepare and delicious to eat. You only need 3 bowls: prepare the streusel topping, whisk the dry ingredients in one bowl, mix the wet ingredients in a another bowl, combine, add the streusel topping and they are ready to bake. Just remember you don't over mix the batter because the over-mixed muffins are dense.

The blueberry muffins are best eaten fresh out from the oven. Bursting with fresh blueberries with a sweet and crunchy topping, it brings the flavor to another level.

Ingredients:
1) Cake flour - 250g
2) Baking soda - 1/2 tsp
3) Baking powder - 1 tsp
4) Salt - 1/2 tsp
5) Granulated sugar - 100g
6) Melted Butter - 115g
7) Eggs - 2 (Grade A)
8) Pure Vanilla Extract - 1 tsp
9) Milk - 160ml
10) Lemon juice/white vinegar - 2 tsp
11) Blueberries - 200g

Streusel Topping:
1) Granulated sugar - 3 tbsp
2) Cake flour - 3 tbsp
3) Butter - 15g

Instructions:
1) Mix all the streusel ingredients using fork or rub butter into dry ingredients with finger tips until it resembles breadcrumbs. Set aside.
2) Stir the lemon juice and milk together. Set aside.
3) Whisk cake flour, baking soda, baking powder, and salt together. Add blueberries and toss the berries with flour.
4) In a separate bowl, whisk the melted butter, sugar. eggs, milk, and vanilla.
5) Add in milk and vinegar mixture, mix to blend.
6) Add the dry ingredients to the wet ingredients and gently fold until combined. Don't over mix the batter.
7) Scoop batter into muffin cups.
8) Sprinkle the batter with streusel topping.
9) Bake in the preheated oven 425°F/220°C for 5 minutes, then reduce the temperature to 350°F/175°C and continue bake for another 18-20 mins. The total baking time is about 23-25 mins
10) Cool the muffins in the pan for few mins before removing to wire rack for further cooling.

**You can replace cake flour with all purpose four. All purpose flour yields a bit dense texture while muffins made with cake flour are lighter and softer.
**You can substitute milk and lemon juice mixture with buttermilk. It gives baked goods softer texture.
**Bake them without muffin papers if you want to, remember to grease the rims for easy removal.
**The initial high oven temperature is meant to get the 'dome shape' of the muffins.

Wilton Non-stick Muffin Pan 玛芬模具: https://amzn.to/2zv4c6I
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#蓝莓玛芬 #blueberrymuffins #蓝莓麦芬 #streusel