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Blueberry and Lemon Muffins

Light, fluffy muffins with the sweetness of blueberries and the tang of lemon. Quick and easy to make; using only one bowl (almost!), you can whip these up in no time. Delicious warmed and on their own or served with butter and honey or yoghurt and fresh berries for an extra treat.

Course afternoon tea, Breakfast, Morning Coffee, Snack
Cuisine Western
Keyword blueberry, lemon, light and fluffy, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Author Susan

Ingredients

Basic Ingredients:

  • 50g unsalted butter

  • 50g caster sugar
  • 80ml milk 
  • juice from 1 medium lemon (2 - 2½ tablespoons)

  • ½ teaspoon vanilla extract

  • 1 egg

  • 125g plain/all-purpose flour

  • ¾ teaspoons baking powder

  • ¼ teaspoon bicarbonate of soda 
  • ⅛ teaspoon salt 
  • zest of 1 lemon
  • 75g - 100g blueberries
  • Around 30 extra blueberries to put on the tops of the muffins

Instructions

Equipment

  1. kitchen scales

  2. measuring spoons and jug

  3. mixing bowl

  4. small mixing bowl

  5. 6 hole muffin tin and paper cases

  6. ice cream scoop, spatula and balloon whisk

Method

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  3. Melt the butter in a large mixing bowl in the microwave. Allow to cool a little.

  4. Chop any large blueberries into halves or quarters (optional) and then mix all the blueberries with ½ teaspoon flour in asmall mixing bowl.

  5. Add the sugar, milk, lemon juice, vanilla and egg to the butter. It will curdle – that is OK. Mix well with a balloon whisk.

  6. Place a sieve over the mixing bowl and weigh the flour, baking powder, bicarbonate of soda and salt directly into the sieve and sieve into the bowl.

  7. Add the lemon rind and fold everything in lightly until roughly 80% mixed in.

  8. Now add the blueberries and ½ teaspoon flour. Mix to evenly distribute being very careful not to overmix. A few lumps are ok.

  9. Using an ice cream scoop divide the batter equally between the muffin cases. Scatter over additional berries on the top of the muffins.

  10. Put into the oven on the middle shelf for 5 minutes.

  11. After 5 minutes, turn the oven down to Fan Oven 160°C /180°C/350°F/Gas 4 and cook for a further 15 minutes.

  12. Remove from the oven when cooked, leave to sit for 5 – 10 minutes and transfer the muffins to a wire cooling rack.

  13. Eat warm or at room temperature, on their own or with your choice of accompaniments.

Recipe Notes

Suggested accompaniments:

  • butter
  • honey/maple syrup
  • yoghurt
  • ricotta cheese
  • fresh blueberries
  • banana
  • stewed fruit
  • nuts eg pecan nuts
  • seeds eg pumpkin or sunflower

Storage:

These muffins are best eaten on the day they are made. However, they will store well in an airtight container for 2 -3 days, or in a fridge or 4 – 5 days. If you are storing in the fridge, allow to come to room temperature before eating.

These muffins freeze well in an airtight container for up to 3 months.