Blueberry Streusel Muffins 藍莓流蘇馬芬

Today, I’m making my FIRST ever MUFFINS!Blueberry Streusel Muffins! so perfect for peakfast or even desserts. Moist fluffy warm muffins with Crispy crumbly streusel toppings and filled with juicy tangy blueberries and raisin.. absolutely yumyumyum....

:-) Enjoy, and make sure to share pictures of your treats on Facebook with me. 

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♦ RECIPE (38 mini silicone cupcakes moulds)

Ingredients: =STREUSEL TOPPINGS=

a) 75g(½ Cup) All Purpose Flour

b) 50g (¼ Cup) Light Brown Sugar (i like moderately sweet, can add until 75g(½ Cup), if desired)

c) 1.125g (3/8 tsp) Baking Powder

d) 1.125g (3/8 tsp) Ground Cinnamon

e) Pinch of Salt

f) 135g (¼ Cup+½ Tbsp) Unsalted Butter (Cold from fridge)

Chill in fridge

=MUFFINS=

a) 562.5g (3¾ Cups) All Purpose Flour

b) 9g (1 Tbsp) Baking Powder

c) 3/8 tsp Salt

d) 1.125g (3/8 tsp) Ground Nutmeg

e) 172.5g (¾ Cup) Unsalted Butter (Room temperature)

f) 200g (1 Cup) Granulated White Sugar (i like moderately sweet, can add until 300g(1½ Cup), if desired)

g) 7.5ml (1½ tsp) Vanilla Extract

h) 3 Large Eggs

i) 187.5ml (¾ Cup) Milk

j) 125g (1 Cup) Fresh Blueberries 

k) 125g (1 Cup) Raisins

Oven 375F/190C for 25minutes

=DECORATIVE TOPPINGS= (OPTIONAL)

a) Icing Sugar (dusting)

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♦食譜（38個 迷你紙杯蛋糕模具）

配料：

= 脆皮== STREUSEL TOPPINGS =

a）75克（½杯）面粉

b）50克（¼杯）黑糖（我喜歡適中甜度，如果需要可以添加至75克（3/8杯））

c）1.125克（3/8茶匙）發粉

d）1.125克（3/8茶匙）肉桂粉

e）少許 鹽

f）135克（¼杯+½湯匙）無鹽牛油（冷）

冷藏在冰箱裡

=馬芬MUFFINS=

a）562.5克（3¾杯）面粉

b）9克（1湯匙）發粉

c）3/8茶匙 鹽

d）1.125克（3/8茶匙）肉豆蔻粉

e）172.5克（¾杯）無鹽牛油（室溫）

f）200克（1杯）白糖（我喜歡適中甜度，如果需要可以添加至300克（1½杯））

g）7.5毫升（1½茶匙）香草精

h）3顆 大雞蛋

i）187.5毫升（¾杯）牛奶

j）125克（1杯）新鮮藍莓

k）125克（1杯）葡萄干

烤箱 375F / 190℃ - 25分鐘

=布置=（可選）

a) 糖粉

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