Lemon blueberry muffins

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We're right in the middle of blueberry season, so we'll use them today in a simple and quick dessert. We'll prepare delicious lemon blueberry muffins under a layer of crunchy crumble.

 

Muffins are fluffy, lightly sweet and pleasantly citrus. Lemon notes are balanced by the sweetness of blueberries, while the crumble brings a bit of character. I highly recommend them!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (makes 12 muffins)

Muffins

  • 250 g all purpose flour
  • 1.5 tsp baking powder
  • 125 g unsalted butter
  • 150 g granulated sugar
  • 3 eggs
  • 150 g sour cream
  • Zest of one lemon
  • Juice of one lemon
  • 150 g blueberries

Crumble

  • 60 g all purpose flour
  • 30 g sugar
  • 30 g unsalted butter

Method

  1.  Prepare the crumble. Put 60 g all purpose flour and 30 g white caster sugar into a bowl. Add 30 g of cold butter. Rub butter into flours with your fingertips until it starts to resemble wet sand.
  2. Put 250 g all purpose flour into a separate bowl and add 1.5 baking powder. Stir through the dry ingredients with a whisk until baking powder is well distributed in flour.
  3. Put 125 g soft butter and 150 g white caster sugar into a large bowl. Cream the contents of the bowl together with an electric mixer until light and fluffy. Once the batter reaches desired consistency, scrape it off the side of the bowl with a silicone spatula.
  4. Add 3 large eggs into the batter, one at a time, combining the contents of the bowl each time before adding the next one. Pour 150 g thick sour cream into the batter and add zest of one lemon. Mix them in with an electric mixer at low speed, only until just combined. Pour in freshly squeezed juice of one lemon while continuing to mix. Add flour in a few batches, again combining the contents of the bowl each time before adding the next batch.
  5. Add 150 g rinsed and patted dry blueberries to the batter. Fold fruit in carefully with a silicone spatula.
  6. Transfer the batter into a muffin tin lined with muffin cases. Divide it equally - I'm using around 2.5 tablespoon per muffin. Try to make sure that each muffin contains a few blueberries. Scatter a generous amount of crumble on top of each muffin.
  7. Put muffins into an oven preheated to 180 deg C for 20-25 minutes until beautiful and golden, and a skewer inserted into a muffin comes out clean. Take them out of the oven then and set them aside in the tin for 10 minutes to cool slightly. Transfer the muffins onto a wire rack then and cool completely.
  8. Enjoy!

Approximate nutritional value

100 g

  • 345 kcal
  • Carbs: 42 g 
  • Fat: 17 g
  • Protein: 6 g
  • Fibre: 1 g

1 muffin

  • 283 kcal
  • Carbs: 34 g 
  • Fat: 14 g
  • Protein: 5 g
  • Fibre: 1 g


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