Thursday, 1 January 2015

Lemon Blueberry Muffin

I like to buy blueberries and freeze them. I use them for cakes, muffins, smoothies, pancakes or just simply pop some in my mouth whenever i feel like it. For these muffins, I used frozen blueberries, but fresh ones are just as good. These muffins have a crusty top and the inside is soft and fruity. Try it!  

Lemon Blueberry Muffin ( makes 10-12 )

230g plain flour 
120g fine castor sugar 
1 teaspoon baking powder 
3/4 teaspoon baking soda
zest of a lemon
A pinch of salt
1 egg 
250g natural yoghurt
85g canola oil/sunflower oil or melted butter
2 tablespoons lemon juices 

150g frozen blueberries
1. Pre-heat oven to 200 degree . Lower temperature by 20 to 30 degree for fan-assisted oven. 

2. Combine dry ingredients in a large bowl . Mix well and set aside.

3. In another bowl, beat egg lightly using a balloon whisk, then add oil and the rest of wet ingredients and mix well to combine. There is no need to beat till fluffy.

4. Make a well in the middle of the dry ingredient from step 2. Pour wet mixture into dry . Use a spatula to fold/mix to incorporate . Once flour disappears, stop mixing. Add in blueberries and mix gently to combine. Do not over mix or you may end up with dense muffins.  

5. Spoon into muffin cups 2/3 filled . There is no need to level the top or tap on the table . 

6. Bake for about 20-25 minutes till golden brown or skewer comes out clean.

7. Remove muffins from tray and cool on a rack .

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