Cinnamon crumble blueberry muffin 肉桂脆脆藍莓鬆餅

Cinnamon crumble blueberry muffin I just love baking on weekends, because of the smell I get from baking, it just relaxes me.

Ordinary blueberry muffin cannot satisfy me anymore, it is time to raise to the next level.

The smell of baking with cinnamon is just unique, it's so tempting that Chloe can't hold herself back. Prep time: 20 mins Cook time: 25 mins Preheat oven to 180ºC Qty: 9pcs Muffin Ingredients: 1). 200g Cake Flour 2). 160g Unsalted Butter 3). 80g Granulated Sugar 4). 2 Eggs 5). 2tsp baking powder 6). 100ml Greek Style yogurt 7). 100g Blueberries 8). 40g Raspberries Cinnamon crumbles Ingredients: 1). 40g Cake Flour 2). 2Tbsp Cinnamon sugar 3). 20g Cold unsalted butter and cut in cubes

Method :

1). Mix the pastry base with cake flour starch and cinnamon sugar, then pour in butter and hand mix to crumble like sizes for later 2). Dissolve butter at room temperature, and whip to a soft texture 3). Blend in the granulated sugar, whipped to smooth 4). Pour the eggs separately from 3 portions 5). Gently mix half of the cake flour and baking powder 6). Mix the remaining half 7). Add in Greek yogurt and mix to a smooth paste 8). Pour a table spoon of paste into the baking cup and put on blueberries 9). Put another table spoon of paste and then top with blueberries and raspberries 10). Spread on the cinnamon crumbles 11). Oven bake for 25 minutes 準備時間: 20分鐘 烹調時間: 25分鐘 預熱焗爐: 180度 數量: 9個 鬆餅材料: 1) 低筋麵粉 200克 (已過篩) 2) 無鹽牛油 160克 3) 三溫糖 80g 4) 蛋 2隻 (已打發) 5) 泡打粉 2荼匙 (已過篩) 6) 希臘乳酪 100毫升 7) 藍莓 54粒 8)紅莓 9粒 餅面材料: 1) 低筋麵粉 40克 (已過篩) 2) 肉桂糖 2湯匙 3) 凍牛油 20克 (切粒) *如沒有肉桂糖, 可用肉桂粉2茶匙 + 砂糖2湯匙拌勻* 步驟: 1) 將餅面材料低筋粉,肉桂糖混合, 倒入牛油, 用手拌成如麵包糠般的狀態, 備用 2) 將牛油放室溫軟化, 然後用打至軟身 3) 拌入三溫糖,打至鬆軟 4) 將蛋液分開3次拌入, 5) 將一半已過篩的低筋粉和泡打粉輕力拌勻, 6) 把餘下的低筋粉和泡打粉混合好. 7) 加入希臘乳酪攪拌至順滑, 完成麵糊 8)倒入一大匙在焗杯內, 然後放上藍莓 9) 再筆一匙麵糊在藍莓上, 然後再放上藍莓和紅莓 10) 灑上肉桂麵團碎, 11) 放入焗爐焗約25分鐘.

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