Saturday, 18 June 2016

Blueberry Muffins


A quick and delicious recipe for Blueberry Muffins. I don't usually care for fruit in desserts, but these muffins have just the right balance of tartness to sweetness. And to top it off, they are so incredibly moist and fluffy.

Blueberry Muffins

Makes 12 muffins
Taken from Bake it Better: Classic Cakes, by Linda Collister

60g Unsalted Butter, at room temp
150g Sugar
1 med Lemon, unwaxed and grated
2 med Eggs, at room temp
275g Self-raising Flour
½ tsp Baking Soda
125ml plain Yoghurt
200g fresh Blueberries
2 tbsp Coarse Sugar Crystals

1. Preheat the oven to 200C/390F, and line or grease a cupcake tray.
2. Cream the butter and sugar together in a bowl until fluffy. Then add the lemon zest and mix.
3.  Break the eggs in a bowl and lightly beat them with a fork. Then add them, one at a time, to the mixing bowl; beat until everything is incorporated.
4. Sift the flour and baking soda and stir it in the mixing bowl with a spatula or spoon. Do NOT overmix!
5. Squeeze 1 tbsp of lemon juice and stir it into the 125ml of yogurt. Then add it to your batter. As soon as it is combines, add in the blueberries and gently fold them in so as not to break the fruit.
6. Evenly spoon out the batter to the greased/lined cupcake tray, and lightly sprinkle over the coarse sugar crystals. Bake for 20-25 mins or until muffins are golden and toothpick comes out clean.
7. Remove the muffins from the oven, let them sit in the tray for about 5 minutes. Then remove them and lay them onto a wire rack to finish cooling (or not). For once, you don’t have to wait until they have cooled—dig in straight away!

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