Lemon Blueberry Muffins
I had made an eggless vanilla blueberry cake few days back and was quite satisfied with the results. I still had some left over frozen blueberries in my freezer compartment. Though it took some time to convince Neha to try the combination of lemon and blueberries, finally she agreed and after eating these, she is really happy with the citrusy taste and has an asked me to try it with orange zest and juice the next time I use those berries. Winters are the best time to try out such cakes and this year I shall surely try to buy fresh berries and try various versions. This is a very simple, mildly sweet ( like all my bakes) and flavourful muffin. You can increase the amount of sugar of you like your muffins to be really sweet. Make sure you use a good quality extract and carefully take the zest of the lemon. Also remember to dust the berries with flour so that it doesn’t sink to the bottom. Use fresh curd always. These are extremely light and spongy and one can finish the whole batch in no time difficult to resist….
I have used a 240 ml cup.
Ingredients:
- All purpose flour 125 gm (1 cup)
- Salt a pinch
- Sugar 1/3-1/2 cup
- Baking soda 1/4 tsp
- Baking powder 1/4 tsp
- Lemon extract 1 tsp
- Lemon juice 1 tsp
- Lemon zest a pinch
- Blueberries 1/2 cup
- Oil 1/4 cup
- Milk 1/4 cup plus 1-2 tbsp
- Thick curd 1/4 cup
Method:
- Preheat the oven at 150-160 degree celsius for ten minutes.
- Grease a muffin mould with some butter or line them with cupcake liners.
- Powder the sugar finely.
- Sieve the flour, salt, baking powder and baking soda and place them in a big mixing bowl.
- Dust the blueberries with a spoon of the flour and keep aside.
- In another mixing bowl, add the liquid ingredients like milk, curd, oil, lemon juice, lemon extract, lemon zest and powdered sugar and mix well with a whisk till the sugar is fully dissolved.
- Add the liquid ingredients slowly into the flour mixture and fold it gently using a spatula.
- Now fold in the berries. Do not over mix the batter.
- Quickly pour the batter into the muffin mould and tap the tin on the counter to remove the air bubbles if any.
- Bake for 20-22 minutes or till a toothpick inserted into the centre comes out clean.
- Remove the tin from the oven and wait for 2-3 minutes.
- Transfer the muffins onto a wire rack and allow it to cool.
- Enjoy these citrusy muffins with blueberries oozing out of it