Blueberry Muffin

1. Spread the softened butter in a bowl or in a special bowl for an electric mixer, pour sugar here, beat until fluffy for about 5-7 minutes. The sugar crystals should completely dissolve, the mass will become absolutely smooth and homogeneous. In the resulting creamy mass, break the eggs, add vanilla extract, continue to beat for another 2-3 minutes.

2. In a separate bowl, sift the flour with baking powder, add a pinch of salt here. Pour the dry ingredients into the creamy mass in portions, beating each time until smooth. Then pour the low-fat cream, drive it in again. At the very end, add the lemon zest.

3. The dough turned out smooth, homogeneous. Spread half of the berries into the dough, mix with a spoon or a wooden spatula, blueberries should be distributed as evenly as possible.

4. Pour the dough into the mold, sprinkle with the remaining berries. We send the form with the dough into the oven preheated to 180 degrees, bake for one hour. Depending on the type and power of the oven, you may need more time. We check the readiness with a wooden toothpick by piercing the cupcake with it, if the toothpick is dry, the cupcake is ready.

5. After the specified time, we remove the cupcake from the oven, leave it for 20-30 minutes, then remove it from the mold on the grill. If you try to remove the cupcake earlier, its integrity may be damaged, the hot dough sticks to the mold and is poorly separated.

6. In a small bowl, spread the softened butter, pour brown sugar, oatmeal, flour and almond petals here, mix everything thoroughly until a large crumb forms. It is most convenient to work with your hands, it turns out quickly and without hassle. Spread the crumbs on a baking sheet, send them to the oven, bake for 10 minutes.

7. Pour the skimmed cream into a high bowl, pour powdered sugar here, beat with a mixer until smooth. Pour the resulting glaze over the cupcake and immediately sprinkle the prepared crumbs.

The cupcake is ready! Help yourself!