Welcome to Feasting is Fun and these fruity Blueberry And Lemon Muffins. Made using a whole lemon, zest and juice and packed full of blueberries. Ideal for packed lunches, picnics or afternoon tea. Most importantly these muffins are perfect eaten any time of the day. Although, as always, they taste better when shared.
Since I’ve been thinking about the names that different foods are given, for example, Buffalo wings, the name totally confuses me. Because Buffalos don’t have wings, well not the ones I’ve ever seen on television or in books. Now wait for it, this is going to come as a massive surprise, they are in fact Chicken Wings. 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. Likewise, I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language, if you think of any more please post them in the comments box?
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.
So good in fact that place two Blueberry Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both. Then dig in!
Recipe : Blueberry And Lemon Muffins makes 12
175g/6oz Unsalted Butter – room temperature
175g/6oz Caster Sugar
1/4 tsp Sea Salt – I use Maldon
3 Large Free Range Eggs
1 tsp Vanilla Extract – I use Nielsen-Massey
175g/6oz Fresh Blueberries rinsed and dried
1 Unwaxed Lemon zest and juice – zest first and then squeeze out the juice
175g/6oz Plain White Flour
1 tsp Baking Powder
Method : Preheat the oven to 190C/170C fan, 375F, gas mark 5
Making The Muffin Batter
- First of all place 12 large muffin cases into a deep muffin tin.
- Place the sugar, salt and butter into a large bowl and whisk together until pale and creamy.
- Add the eggs, vanilla extract, buttermilk and juice of one lemon.
- Sift the flour and baking powder into the same bowl.
- Whisk together until just combined. Over mixing will cause the muffins to be tough.
- Keep back 12 blueberries for topping the muffins.
- Add the lemon zest and remaining blueberries to the batter and fold in gently using a large metal spoon.
- Spoon the batter into the muffin cases, dividing equally.
- Top each muffin with a fresh blueberry.
Baking The Muffins
- Place the muffin tin into the oven centre and bake for 20-30 minutes.
- The muffins are baked when golden and spring back from a light touch. An inserted skewer will come out clean of batter, with some blueberry juices attached.
- As soon as the muffins are baked remove from the oven and leave to cool in the tin for 10 minutes.
- Remove from the tin and place on to a cooling rack.
- Leave to cool completely, or until just warm.
Now arrange nicely and take a photo. Email this photo to five friends, put the kettle on and see who arrives!
These muffins are at their best, just warm. Since each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy and very hard to stop at one, two, three….. Remember they’re for sharing.
Enjoy. While reminding 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. Since it is packed with Vitamin C.
Store cold muffins in an airtight container and eat within three days.
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A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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