Bakery Style Lemon Blueberry Muffins

   
 INGREDIENTS 

2 & ½ cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, melted and cooled

1 cup sugar

2 large eggs

1 cup buttermilk 

1 tbsp vanilla extract

1 & ½ cups fresh blueberries 

zest of 1 lemon

For the streusel topping

¼ cup sugar

1 tbsp all-purpose flour

2 tsp unsalted butter, melted

⅛ tsp ground cinnamon

INSTRUCTIONS

Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.

In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.

  
In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.

  
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries and zest  until just incorporated.

  
Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

   What a missing one? Yes I had to try it right away 😊

   
 Hope you enjoy!!!!  

Perfect Fluffy White Cake Recipe and Vanilla Bean Frosting

Ingredients

For the Fluffy White Cake:

5 large egg whites, at room temperature
1 cup whole milk, at room temperature
2-1/4 teaspoons pure vanilla extract
3 cups cake flour, sifted
1-3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature and cut into cubes

 

1. Preheat oven to 350°F. Grease, or use cupcake liners.
2. In a medium bowl, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
5. Fill cupcake liners 3/4 of the way for a nice top.
6. Bake 23 minutes or until a center comes out clean when inserted into the center. Be so careful to not over-bake. Check cupcakes at 15 minutes, but not before. You want just a slight golden brown. Let cool on racks for 15 minutes. 
Refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

For the Whipped Vanilla Bean Frosting:

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream
For the Fluffy White Cake

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.