Glazed Blueberry Muffins with Oat Streusel+ Gluten-Free Almond Muffins
Recipe by
COSORI Official
Time
11 minutes
For
15 servings
Mode
Bake
Temp
155°C
Recipe Ingredients
all-purpose flour, divided 190 g
all-purpose flour 1 tbsp
granulated sugar 50 g
kosher salt ¼ tsp
baking soda 1 tsp
baking powder 1 tsp
brown sugar 110 g
unsalted butter, melted 75 g
large eggs 2
heavy cream 240 ml
vanilla extract 2 tsp
lemon zest 2 tsp
fresh blueberries 225 g
Oil spray
whole wheat flour 62 g
light brown sugar 75 g
walnuts, finely chopped 30 g
old fashioned oats 20 g
dry milk powder 2 tbsp
kosher salt ¼ tsp
butter, firm, finely diced 60 g
lemon, juiced 1
vanilla extract ½ tsp
powdered sugar 120 g
sturdy-walled cupcake liners 15
super fine almond flour 400 g
eggs 2
honey 85 g
olive oil 2 tbsp
almond extract 1 tbsp
baking powder 1 tsp
baking soda ½ tsp
kosher salt ¼ tsp
Oil spray
cardboard or silicone muffin liners 8
Recipe Preparation
Preparation Steps: Glazed Blueberry Muffins with Oat Streusel: Whisk the 190g flour, granulated sugar, salt, baking soda, and baking powder together in a large bowl. Whisk the brown sugar, melted butter, eggs, heavy cream, vanilla extract, and lemon zest together in a separate bowl. Toss the blueberries together with the remaining tbsp of flour in a small bowl until coated. Add the wet ingredients into the bowl with the dry ingredients and stir until just combined, then stir in the blueberries. Place the streusel ingredients together in a medium bowl, then work the butter into the mixture with your fingers until the topping is crumbly and evenly mixed. Spray each cupcake liner with oil spray, then fill ⅔ full with the batter. Top each muffin with one tbsp of the streusel.
Gluten-Free Almond Muffins: Stir together all of the ingredients, except the oil spray, in a medium bowl until thoroughly mixed. Spray the inside of the liners with oil spray, then use a 30ml scoop to fill each one with with a scoop of batter.
Arrange in Air Fryer: Place the crisper plate into the air fryer basket in Zone1 and Zone 2. Zone 1: Place the Blueberry Muffins onto the crisper plate. Zone 2: Place the Almond Muffins onto the crisper plate.
Cooking Settings: Zone 1: Bake at 155℃ for 11minutes; Zone 2: Bake at 160°C for 10minutes Select Sync and press Start/Pause to finish simultaneously.
Finish & Serve: Zone 1: Place the lemon juice and vanilla into a small bowl, then whisk in the powdered sugar a little at a time until the glaze is smooth. Remove the muffins when done and let cool, then drizzle with the lemon glaze and serve. Continue baking the remaining batches as needed.
Zone 2: Remove the muffins when done, then serve.
