Lemon Blueberry Muffins
If you are thinking about starting your baking journey or love baking cakes and sweet treats. This recipe is a sure shot, no fail, super easy to follow and what's more - you can variate flavours with the base batter .
Muffins are perfect as a pick me up tea time treat , a sweet yet light indulgence over a lazy weekend brekkie or simply pair it with a scoop of vanilla ice cream and voila! You have yourself a dessert .
There are a few things that you ought to follow while baking a cake, muffin or a cupcake for that matter . All ingredients need to be at room temperature. Blend your softened ,room temperature butter with sugar until light and fluffy . Always sieve your dry ingredients and do not over mix ,as this will lead to gluten formation . Also, I prefer grating lemon zest directly into my batter ,rather than doing this ahead .
One may find this weird , but I've actually never baked a Nigella Lawson recipe till date as an avid cook/Baker . Although I adore her and loved watching her earlier shows on FoxLife and even have some of her famous cookbooks including the bake version called How To Be a Domestic Goddess.
This recipe is from my second favourite -Rachael Allen's old book ,simply called Bake. If you ever get your hands on a copy , do pick it up . I've tried most of her recipes and they've never disappointed. Do you notice, how moist yet fluffy the crumb texture is? That's exactly how a muffin needs to be. If you do not have fresh blueberries, feel free to swirl in your favourite compote.
125g of room temperature, unsalted Butter
2 eggs, whisked
150g All purpose flour
1/4tsp Baking powder
Zest of 1 Lime
1tbsp Vanilla Essence
1 cup Fresh Blueberry, dusted with flour ( this avoids them to sink at the bottom)
Paper cup liners
Equipment : Hand Blender with whisk attachment and Spatula
1. Add butter and sugar in a large mixing bowl . Blend well with a hand blender or your stand mixer with paddle attachment, until the mixture turns pale and fluffy.
2. Next add in one egg at a time and vanilla essence. Whisk well until well incorporated.
3. Fold in the flour and baking powder along with lemon zest until a smooth dough is formed .
4. Mix in your fresh blueberries.
5. Pre heat your OTG oven to 180c. Line your muffin tray with paper liners and fill them halfway through with the batter . Top up with a few blueberries again .
6. Bake for 15 to 20mins , until a skewer inserted on the centre comes out clean .
Cool completely before serving .