Oh-kay, this will be the last baking post for the week for I’m officially tired of baking! Hehe… The reason why I had to make these blueberry muffins was because I had a whole punnet of them and had used some for the Lemon & blueberry scones made earlier this week. I didn’t want to eat the rest of them and instead of letting them to go to waste, my ‘crazed baker’ persona started googling for the simplest fuss-free blueberry muffins recipe to whip up for the Man for his breakfast. (FYI: The Man wakes up early but he makes his own breakfast.) 😉
Approximately 45 minutes later, I was happy with how the muffins tasted but wished that the shots that I had captured would make the muffins look more mouth-watering.
Light blueberry muffins with lemon sugar crust (Adapted from Manu’s Menu)
Ingredients (makes about 12 muffins but I halved everything to make 6 muffins):
- 1 ½ cup flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/3 cup vegetable oil (I use sunflower oil)
- 1 egg
- 1/3 cup milk (plus more if the batter is too dense)
- 1 cup of blueberries (I used a big handful of blueberries)
- Preheat oven to 180 degrees C.
- Put all the dry ingredients in a big bowl and mix them together.
- Put the vegetable oil, the milk and the egg in a measuring jar and whisk together.
- Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon until just combined. Make sure NOT to over mix your batter or your muffins will not be fluffy and light. It is ok if you see small lumps in the batter.
- Adjust batter till you get a fluid yet dense butter so add milk accordingly where needed.
- Add the blueberries and slowly fold them into the mixture so that they do not break.
- Fill the muffin pan with the batter or individual muffin cups. I used some parchment paper to fill the batter with for I was trying to achieve a rustic feel with the muffins.
- Sprinkle the top of the batter with sugar mixed with grated lemon zest (Note: the proportion of lemon zest to sugar can be adjusted to your liking. I used half the zest of a lemon to about 1 tbsp of sugar as I wanted the lemon flavour to be quite strong).
- Bake in the oven for about 15-20 minutes.
- When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.
While I was photographing these, I couldn’t resist popping one of them for my tea-break and they tasted so good! The lemon-sugar crust lent the zest needed to balance the sweetness of the blueberries. A heavenly combo!