Triple berry muffins🫐🌷✨ Recipe: Ingredients: Triple berry syrup -1/2 cup blueberries (74g) -1/4 cup raspberries (31g) -1/4 cup strawberries (38g) -1/4 cup granulated sugar (50g) -1/2 cup water (118ml) -1/2 Tbsp cornstarch + 1 Tbsp water Crumble -1/2 cup granulated sugar (100g) -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter, cold and diced (56g) -pinch of salt Muffins -2 cups + 2 Tbsp all-purpose flour (255g) -1/2 tsp salt -2 tsp baking powder -1/2 cup unsalted butter, softened (113g) -1 Tbsp lemon zest -1 1/4 cups granulated sugar (248g) -2 eggs, room temperature -1 tsp vanilla -1/2 cup milk, room temperature (118ml) -1 cup blueberries (148g) -1/4 cup raspberries (31g) -1/4 cup strawberries, diced (38g) Instructions: For the syrup: 1. Combine cornstarch and 1 Tbsp water in a small dish. Set aside. 2. In a medium saucepan, bring water, sugar, blueberries, raspberries, and strawberries to a boil. Stir occasionally. Reduce heat and simmer for about 10-15 minutes, until thick and jammy. 3. Pour in the cornstarch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Whisk together flour, sugar, and salt. 2. Add the cold diced butter and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. For bigger chunks, squeeze the crumble in your hand and break apart. Place in fridge while you prepare the batter. For the muffins: 1. Preheat oven to 425°F. 2. In a small bowl, whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl, add sugar and lemon zest and rub together until fragrant and resembles wet sand. 4. Add the butter and beat until light and fluffy. 5. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. 6. Add the dry ingredients in 2 additions, alternating with the milk, and mix until just combined. 7. Toss the berries with 1 Tbsp flour, then gently fold them into the batter. 8. Line a muffin tin with cupcake liners and fill with batter 3/4 full. (I did jumbo muffins) 9. Spoon syrup on top of each muffin and gently spread so it covers the top, then sprinkle the crumble on top. 10. For regular-sized muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 15-18 minutes. For jumbo muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 25-30 minutes. #blueberry #strawberry #muffins #baking #recipe