Lemon and Blueberry Muffins
from Emily (who loves food)
As opposed to Skinny Lemon and Blueberry Muffins.
These little babies are pretty deluxe. Delicious dense lemony vanilla muffin, punctuated with berries, topped with a crunchy delicious stresuel topping.
Perfect comfort fare when paired with a cup of something warm on a wintery stormy morning.
Now, I must apologise for my lack of updates. I mean, it’s been 10 days since I last posted. And I don’t want you to think I’m not cooking – I am, but the winter nights get dark so early that by the time I’ve completed a delicious dinner, it’s far to dark for a decent photograph.
So it’s my daytime cooking that gets pushed into the spotlight in the winter, and seeing as I’m at uni during the day, stuff like muffins and slices take a bit of a back seat.
What’s more, I’ve had an unpleasant snuffle for the past wee while.
It’s because winter’s finally landed. It’s been freezing, and everyone’s getting sick. At work, at university, on the bus… it’s a constant chorus of coughs and sniffs and snuffles. Or which I am a contributor. Luckily, I got a free flu jab from my old work before I left, so I cashed it in at a local community doctor, which will hopefully stop any particularly nasty bugs getting in my system this winter.
But if they do, I’ll just do more baking. Muffins: the untold cure for the common cold!
Lemon and Blueberry Muffins - Makes 14
Prep time: 15 mins Cook time: 25mins
- 100g softened butter
- 1 cup sugar
- 2 eggs
- zest and juice of one large lemon
- 2 tsp vanilla essence
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 cups blueberries (fresh or frozen) + 3 tbs flour
- 20g butter, melted and cooled
- 2 tbs flour
- 2 tbs sugar
- 1/4 cup raw sugar (or something with similarly large grains)
Preheat the oven to 180c and line 14 muffin holes with appropriately coloured liners.
First prepare the topping by mixing the 20g cooled butter, 2 tbs of flour and sugar and 1/4 cup of raw sugar in a small bowl, until it’s crumbly and about the texture of couscous. If you find it’s to wet, add more sugar. To dry? Add a tiny bit more softened butter. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy – about 3 minites. Add the eggs one at a time, beating until voluptuous and moussey.
Mix in the vanilla essence, lemon zest and lemon juice.
Remove the bowl from the stand mixer, and fold in the flour and baking powder by hand. The mixture should be quite thick.
If you’re using frozen blueberries, in a separate bowl, coat them in the 3 tbs of flour. Remove with a slotted spoon (or your fingers) to avoid adding the excess flour at the bottom, and add to the muffin batter. Stir them in gently.
Pop a big dollop of the batter into each of the prepared muffin cases, and top with a rounded tsp of the streusel topping. Bake in the oven for 22-26 mins, or until a skewer comes out clean and they’re slightly golden around the edges.
Let them cool for a few minites before tucking in.
Recipe ever so slightly adapted from Gimme Some Oven