Lemon and Blueberry Muffins
This is a recipe I learnt at cookery school and it makes perfect muffins that bake evenly and are sweet in taste and have a light crumb. I change the flavours of these muffins when I make them throughout the year: for spring I am adding some sharpness with lemon zest, sweetness with blueberries and the addition of yogurt gives the muffins a lovely texture. There is a simple list of ingredients which I find calming as I am a tentative baker.
Lemon and Blueberry Muffins, served with lemon curd
Makes 15
ingredients
340g plain flour
1 teaspoon bicarbonate of soda
1 lemon, finely grated zest only
226g golden caster sugar
2 medium organic eggs, lightly whisked
100g unsalted butter, melted and cooled
290ml plain yoghurt
120g fresh blueberries
lemon curd, to serve
equipment
1 muffin tin
15 muffin cases
method
Preheat the oven to 190°C fan oven. Take a muffin tin and line it with paper cases.
Sift the flour and bicarbonate of soda into a large mixing bowl, add the sugar and combine.
Make a well in the centre add the melted butter, whisked eggs and yogurt. Using a spatula combine the mixture without over stirring. You should have a smooth batter. Finally, add the lemon zest and blueberries and combine one last time.
Fill each of the muffin cases 2/3 full (anymore and the muffins will spill over).
Bake in the oven for 20-25 minutes until golden and cooked through. Remove from the oven and transfer to a wire rack to cool. Once cooled you can store the muffins in an airtight container.
Best served warm with lemon curd on the side.
