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Lemon and Blueberry Muffins

Dessert
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  • Main Ingredient: Flour
  • Cook Time: 20-23 minutes
  • Serves: 12
Ingredients

Ingredients

  • 220g plain flour
  • 1 tsp bicarbonate soda
  • 1 tsp baking powder
  • Pinch of salt
  • 115g butter (softened)
  • 100g caster sugar
  • 50g light brown sugar
  • 2 large eggs
  • 120g sour cream (room temp.)
  • 2 tsp vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 60ml whole milk (room temp.)
  • 200g fresh & 50g frozen blueberries
  • Demerara sugar for sprinkling on top

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  • Main Ingredient: Flour
  • Cook Time: 20-23 minutes
  • Serves: 12
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A quick and easy recipe! Zesty flavourings and bursting with fresh blueberries.

Method

  1. Preheat your oven to 220°C and line a 12 hole muffin pan with cupcake cases.
  2. Whisk the dry ingredients together (flour, bicarbonate soda, baking powder and salt).
  3. With a stand mixer fitted with the paddle attachment or a hand held mixer, beat the butter and sugars together until creamy.
  4. Add the eggs into the mixture one at a time and beat well between each addition. Beat in the sour cream, vanilla extract, lemon juice and zest on a medium speed until combined.
  5. On a low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Coat the blueberries in a bit of flour to prevent sinking and gently fold them into the mixture.
  6. Using an ice cream/cookie scoop, place the batter into the liners, filling all the way to the top. You might have enough for 1-2 more muffins. Sprinkle Demerara sugar on top of each muffin.
  7. Bake the muffins at 220°C for 5 minutes then reduce the oven temperature to 175°C and bake for a further 16-18 minutes until a toothpick inserted comes out clean.
  8. Cool in the muffin tray for about 5 minutes then transfer to a cooling rack or enjoy them warm.

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