sweets: Blueberry Biscoff Custard Muffins

Ingredients

Crust

2 cups Biscoff cookies, finely crushed

1/4 cup Superfine sugar

9 tablespoons butter, melted

Filling

3 eggs

1 1/4 cups granulated sugar

3/4 cup plain nonfat Greek yogurt

1/2 cup + 2 tablespoons flour

3 tablespoons cornstarch

pinch of salt

1 teaspoon pure vanilla extract

3 cups fresh blueberries

Topping

1 cup plain nonfat Greek yogurt

1/8 cup superfine sugar

1/2 cup fresh blueberries

Instructions

1. Preheat oven to 350° F.
2. Generously apply vegetable shortening to two 12 cup muffin tins (or alternatively use paper liners), set aside.
3. With a whisk, mix together, the finely crushed Biscoff crumbs, superfine sugar, and melted butter in a medium bowl.
4. Press the crust mixture into each pre-greased muffin cup, press down with spoon to flatten.
5. Pre-bake for 6 minutes. After 6 minutes, remove muffin tins from oven, set aside & let them cool.
6. While the crust is pre-baking, in a large mixing bowl, beat the eggs with a whisk attachment.
7. Slowly add the granulated sugar until foamy.
8. Next, add the Greek yogurt, flour, cornstarch, salt, and vanilla; beat until well blended.
9. Fold in the blueberries.
10. Pour the custard mixture into the muffin tin cups, over the pre-baked Biscoff crust; smooth the tops if necessary.
11. Bake until the crust is golden, about 30 minutes.
12. Allow to cool, and with shortening lined knife, carefully remove from muffin tins.
13. For the topping, blend the Greek yogurt & superfine sugar in a stand mixer with a whisk attachment until it has a whipped consistency. Add a dollop to each muffin. Top with fresh blueberries.

Notes

https://www.mamamiss.com/blog/2014/08/05/blueberry-biscoff-custard-muffins/

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