Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 20 MINUTES BAKING TIME: 15 MINUTES INGREDIENTS FOR THE CRUMB TOPPING (STREUSEL) Butter, unsalted, at room temperature 55 g/1.9 oz. 1/8 cup Brown sugar 80 g/2.8 oz. 3 Tbls + 1 tsp All-purpose/plain flour 65 g/2.25 oz. ¼ cup + ½ Tbls Almond powder 65 g/2.25 oz. 3/8 cup + 1 tsp Ground Cinnamon 0.4 g/0.02 oz. 1/8 tsp INGREDIENTS FOR THE MUFFINS All-purpose/plain flour 265 g/9 oz. 2 cups Baking powder 10 g/0.35 oz. 1 Tbls Salt 4 g/0.155 oz. ¾ tsp Canola or vegetable oil 55 g/1.9 oz. ¼ cup Butter, unsalted, melted 55 g/1.9 oz. ¼ cup Sugar 200 g/7.2 oz. 1 ¾ cup Lemon zest ½ Lemon ½ Lemon Eggs, room temperature 95 g/3.25 oz. 1/3 cup + 1 Tbls Milk, slightly warmed 160 g/5.6 oz. 2/3 cup + 2 tsp Vanilla extract 4 g/0.14 oz. ½ tsp Blueberries 175 g/6.3 oz. 1 ¼ cups METHOD PREPARE THE CRUMB TOPPING (STREUSEL) Mix together the butter, brown sugar, flour, almond powder and cinnamon in a stand mixer with the paddle attachment until a crumbly texture is obtained. You can also rub the mixture between your hands to get an even crumble. Note: All-purpose flour can be substituted for the almond powder. Preheat the oven to 375°F/190°C. PREPARE THE MUFFINS Sift together the flour, baking powder and salt. Whisk together the oil, butter, sugar and lemon zest in a mixing bowl. Mix in the eggs, milk and vanilla to butter mixture. Add the dry sifted ingredients to the wet ingredients, and whisk gently until just combined. Fold in the blueberries. Fill the mold 2/3 of the way full. Top with streusel. Bake for 15-17 minutes. Allow to cool for 30 minutes and then unmould. Download recipe pdf here. Watch this recipe demonstration on the Silpat Youtube channel!