Blueberry Bake Off 2nd place winner 2015

Ingredients

Muffin

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1 1/2 tsp vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Cinnamon crumble

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, cubed
• 1 /2 tsp ground cinnamon

Lemon creme anglaise butter:

• 4 egg yolk
• 1/3 cup granulated sugar
• 1 1/4 cup half and half
• 1 tsp vanilla extract
• 1/4 cup lemon curd

Directions

Muffin directions 1. Preheat oven to 400 degrees F, line muffin tin with liners. 2. Combine dry ingredients. Mix wet ingredients separately. Mix this with flour mixture. Fold in blueberries. Fill muffin cups. 3. Crumb toppings: mix and sprinkle over muffins before baking. 4. Bake for 20-25 minutes or until done in centers.

lemon creme anglaise butter directions 1. Mix yolks and sugar until light and fluffy. In a saucepan, Bring half and half, to scalding point. 2.Gradually pour hot creme into yolk mixture while whisking rapidly. 3. Pour mixture back into saucepan. Cook over low heat, stirring constantly until sauce thickens enough to coat the back of a spoon. 4. Pour custard into another bowl and stir for 1 min. Stir in vanilla extract, set aside to cool. 5. When cooled, mix in lemon curd until smooth. Store covered and refrigerated. Enjoy freshly baked blueberry muffin with chilled lemon creme anglaise butter.