Blueberry Muffins

Blueberry Muffins


For the lemon sugar crunch:
  • the finely grated zest of 1/2 unwaxed lemon
  • 1 TBS demerara sugar (turbinado)
For the muffins:
  • 105g plain flour (3/4 cup)
  • 45g caster sugar (1/4 cup)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 60ml whole fat milk
  • 1 large free range egg, at room temperature
  • the finely grated zest of 1/2 waxed lemon
  • 3 TBS melted butter, cooled
  • 70g fresh or frozen blueberries (1/2 cup) (if using frozen, do not thaw and dry before folding them into the batter)


  1. Preheat the oven to 170*C/325*F/ gas mark 3.  Line 4 muffin cups with paper.  Set aside.
  2. Stir together the demerara sugar and lemon zest.
  3. Sift together the flour, baking powder, salt and soda.  Stir in the sugar and lemon zest.  Whisk together the milk, egg, and melted butter.  Add to the dry ingredients and stir just to combine.  Fold in the blueberries.  It should be lumpy. Divide this mixture between the four muffin cups.  Divide the lemon sugar between the muffins, sprinkling it on top.
  4. Bake in the preheated oven for 20 to 25 minutes, rotating the tin halfway through the bake time.

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