I think muffins were invented so we could eat cake for breakfast. If you don’t hear from me tomorrow, I’ve probably been taken by the muffin police and you should send help. I don’t think they will be happy with me spilling the beans.
I don’t make these every week, but sometimes life calls for a bit of an endulgence to start the day. I’ve used frozen blueberries in this recipe, but if you have fresh, then take 10 minutes off the baking time. The drop in temperature of the batter when you add frozen fruit, will affect how long the muffins bake for and they will not rise as quickly in the oven either.
Make sure that you beat the butter and sugar for at least five minutes, to get a light and fluffy start to your batter. This is key to getting a light crumb.
500ml flour
10ml baking powder
3ml salt
120g butter, at room temperature
250ml castor sugar
125ml millk
30ml lemon juice
Zest of 1 lemon
250g frozen blueberries (or fresh)
Preheat oven to 180ºC
Place muffin liners in a 12 hole muffin tin
Add lemon juice to milk, it will curdle, this is fine
Sift dry ingredients together, sift at least three times.
With an electric beater, beat the sugar and butter until light and airy.
Add eggs, one at a time, beating well between additions.
Add a third of the dry ingredients and a third of the millk and mix well, repeat with twice more with the remaining two thirds.
Fold in the blueberries and the lemon zest.
Divide the batter between the 12 muffin holes. Level the top of each muffin with a spoon.
Bake for 25 to 30 minutes, until golden. (reduce the baking time to 15 minutes when you use fresh berries)
Cool on a wire rack. Best eaten the day of baking, but these are still delicious the day after.
- 500ml flour
- 10ml baking powder
- 3ml salt
- 120g butter, at room temperature
- 250ml castor sugar
- 125ml millk
- 30ml lemon juice
- Zest of 1 lemon
- 250g frozen blueberries (or fresh)
- Preheat oven to 180ºC
- Place mufin liners in a 12 hole muffin tin
- Add lemon juice to milk, it will curdle, this is fine
- Sift dry ingredients together, sift at least three times.
- With an electric beater, beat the sugar and butter until light and airy.
- Add eggs, one at a time, beating well between additions.
- Add a third of the dry ingredients and a third of the millk and mix well, repeat with twice more with the remaining two thirds.
- Fold in the blueberries and the lemon zest.
- Divide the batter between the 12 muffin holes. Level the top of each muffin with a spoon.
- Bake for 25 to 30 minutes, until golden. (reduce the baking time to 15 minutes when you use fresh berries)
- Cool on a wire rack. Best eaten the day of baking, but these are still delicious the day after.
