Blueberry Streusel Muffins

Ingredients

• 1 stick butter, cold and cubed
• ⅓ cup sugar
• ½ cup brown sugar
• 1 cup oats
• 1 cup all-purpose flour

• ½ cup milk
• ½ cup mascarpone
• 1½ cups (3 sticks) butter, room temperature
• 1¾ cups sugar
• 2 large eggs, room temperature
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X
• 1 tsp Amoretti® Lemon Zest Oil Extract O.S.
• 3 cups + 2 tablespoons cake flour
• 3 tsp baking powder
• 1 tbsp semolina
• 2 tbsp Amoretti® Blueberry Swirl
• 2 cups frozen blueberries

Directions

1. Combine all dry ingredients, then cut in butter until pea-sized. Chill for two hours before using.

2. Preheat oven to 350°F.
3. Whisk milk and mascarpone until smooth, set aside.
4. Cream butter and sugar in mixer until light and fluffy.
5. Add eggs, Madagascar Bourbon Vanilla, and Lemon Zest Oil Extract.
6. Whisk together cake flour, baking powder, and semolina. Add to the batter.
7. Fold in 1 tablespoon of the Blueberry Swirl, just a few turns.
8. Fold in the milk/mascarpone mixture, mixing two or three turns.
9. Fold in the remaining tablespoon of Blueberry Swirl, one or two turns.
10. Gently fold in the frozen blueberries. Again, just a couple of turns. Do not over mix once the berries have been added or the batter will turn blue. The idea is to have a slight swirl of blueberry flavor and whole blueberries in a white batter.
11. Using an ice cream scoop, put the batter into the sprayed muffin tin and top with chilled streusel.
12. Bake 15-20 minutes until golden.