BLUEBERRY LEMON MUFFINS

Blueberries are those fruits thata are usually in season at different times of the year so whenever they come around I am always looking for ways to make use of them. If I am not eating them then I am cooking with them. Today I tried baking Blueberry lemon muffins. I love the purple color that oozes into the muffins as the blueberries burst as they bake. These muffins turned out fluffy and light, totally perfect!

INGREDIENTS

2 Cups All Purpose Flour

2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

2/3 Cup Sugar

1/2 Cup Lemon Juice

Zest from 1 Lemon

2 Large Eggs

3/4 Teaspoon Vanilla Essence

1/2 Cup Butter

1 Cup Fresh Blueberries

METHOD

Preheat oven at 180 °C. Butter your muffin baking tin

Mix all purpose flour, baking soda, baking powder and salt in a bowl and whisk

In small bowl, add 2/3 cup sugar and zest from 1 lemon. Rub with your fingers until the mixture becomes fragrance.

In another bowl add sugar and butter. Beat with electric beater until mixture is fluffy and light

Add to the butter sugar mixture the two eggs, whisk, add vanilla essence. Add lemon juice, beat well. Add milk and beat until well combined

Add the flour mixture in batches beating as you add. Do not over mix but the batter will be wet

Add blueberries in small bowl, add a tablespoon of all purpose flour, shake to combine. This will prevent the blueberries from sinking to the bottom of the batter

Add blueberries into the wet batter and fold until evenly combined

Use ice cream scoop to pour the batter into thr muffin tin. Make sure the blueberries are in all the portions in the batter

Bake the blueberry muffins in a 180°C oven for 25-30 minutes

Allow to cool in the muffin tin for 10 minutes

Delicious bluberry muffins ready to be devoured for breakfast or as a dessert


BLUEBERRY LEMON MUFFINS


Recipe by Mulunga Alukwe


Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 12 Muffins
Ingredients

  • 2 Cups
    All Purpose Flour
  • 1 Teaspoon
    Baking Powder
  • 1/4 Teaspoon
    Baking Soda
  • 2/3 Cup
    Sugar
  • 1/2 Cup
    Lemon Juice
  • 1
    Lemon Zest
  • 2
    Large Eggs
  • 3/4 Teaspoon
    Vanilla Essence
  • 1/2 Cup
    Butter
  • 1 Cup
    Fresh Blueberries

Cooking Directions

  1. Preheat oven at 180 °C. Butter your muffin baking tin
  2. Mix all-purpose flour, baking soda, baking powder and salt in a bowl and whisk. In small bowl, add 2/3 cup sugar and zest from 1 lemon. Rub with your fingers until the mixture becomes fragrance.
  3. In another bowl add sugar and butter. Beat with electric beater until mixture is fluffy and light
  4. Add to the butter sugar mixture the two eggs, whisk, add vanilla essence. Add lemon juice, beat well. Add milk and beat until well combined. Add the flour mixture in batches beating as you add. Do not over mix but the batter will be wet
  5. Add blueberries in small bowl, add a tablespoon of all-purpose flour, shake to combine. This will prevent the blueberries from sinking to the bottom of the batter. Add blueberries into the wet batter and fold until evenly combined
  6. Use ice cream scoop to pour the batter into the muffin tin. Make sure the blueberries are in all the portions in the batter. Bake the blueberry muffins in a 180°C oven for 25-30 minutes. Allow to cool in the muffin tin for 10 minutes.
  7. Delicious blueberry muffins ready to be devoured for breakfast or as a dessert

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