Blueberry – Lemon Muffins

We were recently in Bangalore, one of the places where you get nice fruits and berries… so grabbed a pack of blueberries and cherries (they are quite pricey to stock up also we dont really have a giant sized freezer! :P) I have rationed the use of these blueberries haha… 

Ingredients: 
Blueberry – Lemon Muffins: (Makes 6 giant bakery styled muffins)

  • Flour – 250 gm
  • Butter – 120 gm 
  • Milk/ Buttermilk – 200ml 
  • Eggs – 2 large
  • Baking powder – 11/2 teaspoon 
  • Blueberries – 150gm / A handful 
  • Caster Sugar – 100gm 
  • Lemon juice – 2 tablespoons
  • Lemon zest – 1 teaspoon 

For sprinkling on top 

  • Granulated sugar – 50gm 
  • Lemon Zest – 2 teaspoons 

Method:

  • Preheat the oven to 180 degrees celsius. Line the muffin tin with liners. I made parchment sheet muffin liners using the method from “The Kitchn.”
  • In a large bowl, cream the butter and caster sugar until pale and fluffy. 
  • Add and beat one egg at a time. 
  • Add the buttermilk, lemon juice and lemon zest. 
  • Sift in the flour and baking powder. Mix thoroughly. 
  • Fold in the blueberries into the batter. 
  • Scoop 2 ice cream scoops of batter in the liners. 
  • Mix the granulated sugar and lemon zest, sprinkle this mixture on the batter. 
  • Bake for about 30 minutes. 
  • Check to see if completely baked from about 25 minutes. 
  • Once baked, serve with a dollop of cream or butter or some cheese as jason likes it! 

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