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!