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Lemon and Blueberry Crunch Muffins


There is something about a muffin.
 
That fluffy, soft interior with a slightly crunchy top.
 
They're a bit of rough ...
 
They don't need the spangly bling of a cupcake.
 
They stand on their own and say 'I am what I am' (cue Gloria Gaynor).
 

And these? 'Lemon again?' I hear you say.

Absolutely!

And this time with Blueberries, too!

Definitely the ace.

 
 These muffins are a lovely little treat, full of lemony flavour and bursting berries. With a crunchy topping of demerara sugar. Easy to whip up, your taste buds will thank you for them.
 
They are best eaten on the day you make them though, or you'll still get the flavour but the crunch will have softened.

Lemon Blueberry Crunch Muffins

Ingredients (makes 12)

60g softened unsalted butter
150g golden caster sugar
1 lemon (washed if waxed)
2 medium eggs, lightly beaten
275g self-raising flour
1/2 tspn bicarbonate of soda
125ml buttermilk
200g fresh blueberries
a little demerera sugar to sprinkle

Preheat the oven to 180 Fan / 200 conventional / 400 F / Gas 6. Line a muffin tray with paper liners.
 
 
Put the butter, caster sugar and grated zest from the lemon into the bowl of a stand mixer (try to avoid the white pith on the lemon). Using the paddle attachment, beat for a few minutes until the butter and sugar is pale and fluffy.

Add a little beaten egg and then mix well. Continue, a little at a time, until all the egg is incorporated. Sift the flour and bicarb into the bowl and mix in.

Stir one tablespoon of juice from the lemon into the buttermilk. Gently fold into the mixture, then gently fold in the blueberries.
 

Spoon the mixture into the cases, and then sprinkle with a little demerara sugar (in hindsight I was a bit stingy with mine, so I'd use a little more than is shown in the photo).
 

Bake in the centre of the oven for about 20 minutes until golden brown. To test them, insert a skewer into a muffin in the centre of the tray and see if it comes out clean (if it does, they're done).
 


Enjoy,

Susie

* Recipe adapted from GBBO's 'Learn to Bake'
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Comments

  1. Unknown24 March, 2013 09:41

    Oh yes. The humble muffin. Little clouds of joy. So simple but so divine. Loving the lemon and blueberry combo too. So fresh!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour28 March, 2013 21:30

      Thanks Dom - yes I love the fresh flavour of lemon. Especially as an alternative to chocolate at this time of year. :)

      Delete
  2. The Caked Crusader24 March, 2013 16:54

    For me, the single best thing to find in a muffin is a squidgy blueberry. Absolute perfection!

    ReplyDelete
  3. Choclette24 March, 2013 21:14

    Lemon and blueberry sounds good to me, as does fluffy in the middle with a crunchy top - yes please I say.

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour28 March, 2013 21:32

      Love the different textures you get with muffins - especially with a little helping hand of some crunchy sugar. :)

      Delete
  4. Jo25 March, 2013 01:54

    These look absolutely gorgeous. The juicy bursts of blueberries just scream "eat me!"

    ReplyDelete
  5. The Baking Explorer25 March, 2013 21:03

    Lemon and blueberry is one of my all time favourite flavour combinations - love it! I could eat one of these right now!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour28 March, 2013 21:35

      It's definitely one of mine. There are so many cakes and bakes using them that I want to try, but this blog would get a bit boring! :)

      Delete
  6. Hello27 March, 2013 18:58

    I like this flavour combination, and your muffins look delish :-) x

    ReplyDelete
  7. Baking Addict14 April, 2013 17:35

    Lemon and blueberry is one of my favourite combinations. Love the added crunch on top!

    ReplyDelete

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