Blueberry and lemon muffins
NB – the batter for this one is best made the night before!
This recipe is one I adapted from a BBC Good Food recipe by Paul Hollywood for blueberry muffins. It’s not like any muffin recipe I’ve ever used before, because the batter is refrigerated overnight. When you take it out of the fridge the next day, it’s really stiff and solid, so I was completely unconvinced it would work the first time I made it. Fortunately it does work, and is really quite delicious. This is a good one to make in the evening and bake first thing in the morning – every loves a lovely hot fresh muffin for breakfast!
Makes 10 small muffins, or 6 large ones.
- 110g butter (soft)
- 70g caster sugar
- 2 medium eggs
- 110g plain flour
- 1½ tsp baking powder
- 1 small punnet of blueberries (150g ish) – can use frozen if you like
- 3 tsp lemon zest
- Beat the butter and sugar together until they’re light and fluffy.
- Beat the eggs in a jug with a fork or an egg whisk until they are slightly frothy. Little by little. add to the sugar/butter mix and beat on medium for a few mins until well combined.
- Add the flour, baking powder, and lemon zest and stir to combine.
- Fold in around half of the blueberries, then pop in the fridge and leave overnight (or for at least 2 hours).
- When you’re ready to bake them, pop your oven on to 200°c.
- Line a muffin tin with greaseproof muffin cases and gently spoon the mix into the muffin cases. It will be very stiff and cold – don’t worry.
- When each muffin case two thirds full, stick the rest of the blueberries into the batter at the top. This is what gives it the lovely blueberry-y look.
- Bake on the middle shelf of your oven for 15-20 minutes, or until lightly golden!
Enjoy!
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