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
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Blueberry-lemon muffins with crumb coating
| Servings | Prep Time |
| 25muffins | 20minutes |
| Cook Time |
| 30minutes |
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Blueberry Lemon Muffins
Blueberry-lemon muffins with crumb coating
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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
- Preheat oven to 175ºC and prepare muffin tray with muffins cases or hard muffin cases over a baking sheet.
- In a mixing bowl combine sugar and lemon peel, then add butter and start beating on medium high speed.
- Continue beating and add eggs one at time.
- In a separate bowl mix flour, baking soda and baking powder.
- In a small bowl or jar combine milk, vanilla, sour cream and lemon juice.
- Leaving 1 tablespoon of flour mixture aside, combine all mixtures quickly until just incorporated.
- Mix the spoonful of flour in the frozen blueberries, then add to the main mixture and gently fold them in.
- Spoon into muffin cases filling 3/4 full, leaving room for the crumb coating.
- Mix crumb coating by using two forks.
- Spoon on top of the muffins and bake in preheated oven for about 30 minutes.
- Let the muffins cool down for few minutes on a wire rack and serve warm.
