Blueberry walnut muffins

Name: Blueberry walnut muffins
Yield: 12 muffins
Ingredients: 219 g Plain flour; 4.6 g Baking soda; 4 g Baking powder; 3 g Fine salt; 113 g Unsalted butter; 100 g White sugar; 50 g Brown sugar; 120 g Greek yogurt; 100 g Whole egg; 6 g Vanilla extract; 62 g Whole milk; 210 g Blueberries; 100 g Brown sugar; 67 g Walnuts; 2.6 g Cinnamon

Buttery muffins with a cinnamon-walnut topping.

About 45 minutes12 muffins

Ingredients

Ingredients for12 muffins
Ingredient	Amount	Baker’s %
Batter
Plain flour	219 g	100%
Baking soda	4.6 g	2.1%
Baking powder	4 g	1.8%
Fine salt	3 g	1.4%
Unsalted butter	113 g	51.6%
White sugar	100 g	45.7%
Brown sugar	50 g	22.8%
Greek yogurt	120 g	54.8%
Whole egg	100 g	45.7%
Vanilla extract	6 g	2.7%
Whole milk	62 g	28.3%
Blueberries	210 g	95.9%
Topping
Brown sugar	100 g	45.7%
Walnuts	67 g	30.6%
Cinnamon	2.6 g	1.2%
Total	1161.2 g	530.3%

Method

1
Heat a conventional oven to 218°C / 425°F and line the muffin tin. Combine topping ingredients separately.
2
Mix flour, soda, baking powder and salt. Cream butter with both batter sugars, then incorporate yogurt, eggs and vanilla.
3
Fold in dry ingredients, add milk and finish mixing gently. Fold through the berries.
4
Fill cases to the top and distribute the walnut topping. Bake for 5 minutes.
5
Without removing the tin, lower heat to 177°C / 350°F; bake another 16–19 minutes, until a skewer comes out clean.
6
Rest muffins in the tin for 5–10 minutes, then move to a rack.