Hi there I hope you are having a good day? I have been baking the scrummiest, yummiest, Blueberry and Lemon Muffins – ooh the smell whilst they were baking was truly mouth watering!
I’ve been thinking about the names that different foods are given, for example : Buffalo wings, the name totally confuses me. You see Buffalos don’t have wings, well not the ones I’ve ever seen on Telly or in books. Now wait for it – this is gonna come as a massive surprise – they are Chicken Wings. Who’da thunk it?
Also, as far as I’m aware, Moussaka doesn’t have Moose in it or Mousse!! Bell peppers don’t go ding a ling a ding, when shaken. I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language : if you think of any more please post em in the comments box? Thank you kindly.
Well I can guarantee that these Blueberry and Lemon Muffins definitely have both Lemon and Blueberries in them. Now although I call these muffins, they aren’t proper muffins in the strictest sense, but they’re not cupcakes either! So I settled on muffins, you know that whole thing with the English Language!! It doesn’t really matter, all you need to know is that they are good – seriously (in a fun way!!!) good!
So good in fact that unwrap, place 2 Blueberry and Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both!!! Then dig in!!!!
Recipe : makes 15 Muffins
8 oz Unsalted Butter – room temp
8 oz Caster Sugar
8 oz White Self Raising Flour
4 Whole eggs (pref free range) – room temp
8 oz Fresh Blueberries, rinsed & dried
1 Unwaxed Lemon, zested & squeezed
1 tsp Vanilla Extract
1/4 tsp Kosher Salt
Preheat the oven to 190C (175C fan)
Cream the butter & sugar together, in a bowl ( or bowl of a food mixer, with paddle attachment) until pale and fluffy.
Break the eggs into a separate bowl. Briefly beat together with the Vanilla Extract.
Add half of the flour & half of the beaten egg mixture along with the salt and mix together until just combined – I use a wooden spoon for this part of the process.
Repeat withe the remaining eggs, flour, lemon rind & juice. Mix gently until the ingredients are just combined.
Add the blueberries to the mixture and fold in gently, so as not to break up the blueberries & not overwork the flour ( if the flour is overworked the muffins will be tough, not soft & crumbly).
Place 15 muffin cases into muffin pans and then using a standard ice cream scoop, carefully transfer a scoop full of muffin mixture into each case. If your scoop is a different size to mine (one scoop should fill a muffin case) you may need to adjust the number of cases used & the cooking time.
Cook for 13-15 minutes. The muffins should have a golden colour & spring back from a light press with your forefinger. Little pods of burst jammy blueberries should be visible on the top of the muffins as well.
Leave the muffins to cool in their muffin trays for 10 minutes – this allows them to firm up & easier to remove to finish cooling on a baking rack – if you try to remove them straight away, not only are they very hot, but also very squidgey & easy to mishape whilst handling.
Now arrange nicely & take a photo!!! Email this photo to 5 friends, put the kettle on & see who arrives first!!!
These muffins are at their best, just warm. Each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy & very hard to stop at one, two, three….. Remember they’re for sharing!!!
Enjoy! Remind yourself that blueberries are a ‘super food’ and there’s a whole lemon in the recipe, happily kid yourself that the feast before you is good for you – all that Vitamin C!!!!
These are soooo easy (10 mins prep time) to make please give them a try?
A fab recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces & wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!!!!
The perfect bite sized feast, to share!
Sammie xShare This