Red Currant Bakery

0 Rinse the fresh blueberries for the muffin batter and leave them to dry off.
1 Blueberry Compote
2 In a small pot add in the 300 grams of fresh or frozen blueberries.
3 Cook over medium heat, stirring as needed until they have reduced and there is almost no extra liquid left. The mixture should hold a line for at least a 2 count after being stirred with a spatula.
4 Once reduced, pour the blueberries onto a sheet pan or shallow dish and leave them to cool.
Streusel
6 Melt the butter in a microwave safe bowl on 10 second intervals until fully melted.
7 In a medium mixing bowl, add in the flour, sugar, salt, and cinnamon and whisk to combine.
8 Pour in the melted butter along with the almond and vanilla extract.
9 Use a fork to stir the mixture together until all the flour has been worked in.
10 Set aside to cool.
Muffin Batter
12 In another mixing bowl, add in the lemon zest and sugar. Rub the lemon sugar between your fingers until fragrant and the mixture starts to clump from the oils.
13 Add in the soft butter, salt, cinnamon, vanilla and almond extracts. Beat until light and fluffy, medium high speed for a stand mixer, high speed for a hand mixer, for about 3 minutes.
14 Add in one egg at a time, beating in between each one.
15 Scrape down the sides of the bowl and add in the greek yogurt. Beat again until combined.
16 Pour in the flour, baking powder, and baking soda. Mix until almost fully combined, you should still see little bits of flour.
17 Toss the rinsed and dried off blueberries with 2 tablespoons of flour and then add them into the batter bowl. If there is extra flour in the blueberry bowl, try not to add it in.
18 Use a rubber spatula to fold the coated blueberries into the batter.
19 If you have time, place the batter, covered, in the fridge for 30 minutes.
20 Preheat the oven to 425 F and place a rack in the middle of the oven.
Bake
23 Line half of the muffin tin with liners or parchment paper according to the instructions in the tips. Make sure you alternate which muffin cups are lined so that it looks like a checkerboard. If using the large 6 muffin tin, line 3 of them. If using a standard 12 muffin tin, line 6 of them.
24 Add enough batter into each lined muffin tin so that it is full, yes leveled off but full to the top. Place the bowl with the second half of the batter back in the fridge.
25 Top each muffin with a heaping tablespoon of the blueberry compote and then a generous crumble of the streusel mixture.
26 Place the muffin tin in the hot oven and bake for 7 minutes (if making standard sized muffins, refer to the tips section). Then turn the oven down to 350 F and bake for another 8 minutes.
27 Rotate the pan 180 degrees and bake for another 15 minutes until golden brown and a toothpick stuck in the center comes out without cake batter.
28 Remove the pan from the oven and leave it to cool for 10 minutes before taking out the muffins. Turn the oven back up to 425 to repeat with the second half of the muffins.
29 Once the oven is hot and the pan has cooled down, repeat the above steps with the second half of the batter, compote and streusel.
30 Eat warm and fresh or store, cooled in an airtight container at room temperature for 2-3 days.