Blueberry-Lemon Muffins

Blueberry-lemon muffins

Vibrant colour and flavour combo, the undeniable couple in baking: Blueberry & Lemon. The crumb coating has a hint of cinnamon to elevate the flavours.

Not only do the adorable hard muffin cases look good, they do also make it easy to bake a bigger batch at time as you aren’t depending on your muffin trays.

They may get a bit hard when rewarmed and therefore best eaten straight from the oven.

Blueberry-lemon muffins

Blueberry Lemon Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Blueberry-lemon muffins with crumb coating
Servings Prep Time
25muffins 20minutes
Cook Time
30minutes
Servings Prep Time
25muffins 20minutes
Cook Time
30minutes
Blueberry Lemon Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Blueberry-lemon muffins with crumb coating
Servings Prep Time
25muffins 20minutes
Cook Time
30minutes
Servings Prep Time
25muffins 20minutes
Cook Time
30minutes
Ingredients
  • Blueberry-lemon muffins
  • 120 grams unsalted butter
  • 220 grams sugar
  • 440 grams plain flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 teaspoon vanilla
  • 120 mililiters milk
  • 50 grams sour cream
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon zest grated
  • 300 grams frozen blueberries
  • Crumb Coating
  • 160 grams plain flour
  • 50 grams light brown sugar
  • 40 grams sugar
  • 70 grams unsalted butter
  • 1/4 teaspoon ground cinnamon
Servings: muffins
Units:
Instructions
  1. Preheat oven to 175ºC and prepare muffin tray with muffins cases or hard muffin cases over a baking sheet.
  2. In a mixing bowl combine sugar and lemon peel, then add butter and start beating on medium high speed.
  3. Continue beating and add eggs one at time.
  4. In a separate bowl mix flour, baking soda and baking powder.
  5. In a small bowl or jar combine milk, vanilla, sour cream and lemon juice.
  6. Leaving 1 tablespoon of flour mixture aside, combine all mixtures quickly until just incorporated.
  7. Mix the spoonful of flour in the frozen blueberries, then add to the main mixture and gently fold them in.
  8. Spoon into muffin cases filling 3/4 full, leaving room for the crumb coating.
  9. Mix crumb coating by using two forks.
  10. Spoon on top of the muffins and bake in preheated oven for about 30 minutes.
  11. Let the muffins cool down for few minutes on a wire rack and serve warm.

Comments are closed.