Lemon and Blueberry Muffins – Recipe & Cooking Method

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Lemon and Blueberry Muffins – Recipe & Cooking Method

Muffins are a delightful dessert, known for their delicious taste and high nutritional value. In this recipe, we will guide you through the process of making Lemon and Blueberry Muffins, hoping it will be to your liking.

Ingredients for Lemon and Blueberry Muffins:

Lemon and Blueberry Muffins

 

For the Crumble Mixture:

  • ¼ cup of white sugar
  • ¼ cup of cake flour
  • 1 teaspoon of fresh thyme
  • ½ teaspoon of salt
  • ½ teaspoon of baking powder
  • 1 egg yolk (only the yolk)
  • 6 tablespoons of unsalted butter

For the Muffins:

  • 1 ¼ cups of all-purpose flour
  • 1 cup of cake flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of coarse salt
  • ½ cup of unsalted butter
  • 2 large eggs
  • 1 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of milk
  • 1 ½ cups of blueberries (fresh, frozen, or dried as per preference)
  • 2 tablespoons of finely grated lemon zest
  • 1 teaspoon of fresh thyme, finely chopped

How to Prepare Lemon and Blueberry Muffins:

To Prepare the Crumble Mixture:

  1. In a deep bowl, mix cake flour, white sugar, fresh thyme, baking powder, and salt until well combined.
  2. Add the butter and rub it in until small crumbles form.
  3. Add the egg yolk and mix until well incorporated.
  4. Place the crumble mixture in the refrigerator for at least 60 minutes to allow it to firm up.

To Prepare the Muffins:

  1. In a separate bowl, mix all-purpose flour, cake flour, baking powder, baking soda, and coarse salt.

  2. Add the unsalted butter and mix using a hand mixer until the butter becomes creamy.

  3. Add the white sugar and continue mixing for about 2-3 minutes until the mixture is well combined.

  4. Mix together the milk and lemon zest in another bowl, then add this mixture to the batter and continue mixing.

  5. Add the dry ingredients to the wet mixture and mix lightly.

  6. In a small bowl, toss the blueberries with the remaining ¼ cup of flour and fresh thyme. Gently fold the blueberries into the batter, being careful not to mash them too much.

  7. Spoon the batter into a muffin tin or muffin cups, then top with the crumble mixture.

  8. Preheat the oven to 170°C (340°F) and bake the muffins for about 50 minutes, or until the tops are golden brown.

  9. Once baked, remove the muffins from the oven and let them cool for a few minutes before serving.

These Lemon and Blueberry Muffins are perfect for a delicious treat with your family or guests. Enjoy! 🍋🫐

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