🫐Blueberry Muffins
Whip up cafe-worthy one-bowl blueberry muffins, bursting with jammy fruit. Impromptu coffee dates at your place never tasted so good.This recipe makes 6 cafe-style jumbo muffins or 12 mini muffins.
Equipment
- 12-hole muffin tray
Ingredients
- 70 g unsalted butter
- 100 g granulated sugar
- finely grated zest from a lemon
- 175 g plain unsweetened yoghurt
- 2 eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 200 g plain flour
- 220 g blueberries (fresh or frozen - no need to defrost)
- demerara sugar/coarse raw (for sprinkling - about 30g)
Instructions
- Preheat Oven – to 180°C
- Prep Tray – insert paper liners or lightly grease the holes with veg oil or butter.
- Melt Butter – cut the butter into pieces (for easier melting). Microwave to melt in a large non-metallic bowl, big enough to take all the ingredients. Allow to cool slightly.70 g unsalted butter
- Sugar & Wet Ingredients – add the granulated sugar, lemon zest (if using), yoghurt and egg. Whisk together to combine using a hand whisk.100 g granulated sugarfinely grated zest from a lemon175 g plain unsweetened yoghurt2 eggs
- Dry Ingredients – sprinkle over baking powder, baking soda & salt and whisk in thoroughly.1 ½ teaspoons baking powder¼ teaspoon baking soda¼ teaspoon salt
- Flour & Blueberries – add the flour (no need to sift) & all the blueberries. Gently fold these into the batter with a flexible spatula, until there are no more bits of dry flour visible. Lumps are fine. The batter will be very stiff.200 g plain flour220 g blueberries
- Portion - divide the batter between the prepared muffin tray holes using a couple of tablespoons. No need to level or flatten the batter.
- Crunchy Topping - sprinkle each muffin top with around a teaspoon of demerara sugar (jumbo muffins) or ½ teaspoon for the smaller ones.demerara sugar/coarse raw
- Bake - for 25-30 minutes (jumbo muffins) or around 20 minutes for the smaller ones, until the tops are golden and crispy. Test through the centre of one with a cake tester. Some molten blueberry is to be expected, but there should be no liquid batter.
- Cool - let the muffins cool in the pan for about 10 minutes. Then remove from the muffin tray and eat/cool all the way on a cooling rack to freeze.
Notes
These muffins are best eaten still warm from the oven, split in half and buttered. Second best is eaten on the day of baking, after cooling.
Freeze any spare cooked muffins as soon as they are cool. Take out of the freezer as and when needed. Defrost at room temperature. You can warm slightly in the microwave or split, toast and butter 😋