Skip to main content

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'

Comments

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

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

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

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

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

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

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

    ReplyDelete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Limoncello Cake

I really love this cake. I mean really love it. So much so, it's my new best friend. It's like sunshine on a plate. The citrussy aroma tempts you while the sultry lemony pucker hits you full in the mouth. And who can resist anything with 'Limoncello' in the title? The mere mention of the word transports you to to the Sicilian sun. It's one more reason I have to thank Random Recipes for getting me to delve into my cookbooks. This month's challenge had a bit of a twist. Dom, of Belleau Kitchen (who runs the challenge) created a Randometer thingummy-bob to test us. You had to enter how many cookbooks you owned, and then it would generate a random number. You counted along your shelf to that book, and then entered the number of pages, to generate another number and so find your Random Recipe. The gods must have been looking favourably on me this month, as I ended up with this gorgeous lemon cake, from Peggy Porschen's 'Boutique Baking