Blueberry and lemon muffins
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 195°C. Mix the flour, sugar, baking powder and nutmeg together in a large bowl. Try to use freshly grated nutmeg as the flavour is so much better than ground nutmeg. Use just a little, around a quarter of a teaspoon will do it. Anymore than that and it will overpower the other flavours.
In a separate bowl, lightly beat the egg. Now add the milk, the vanilla essence, the juice and zest of one lemon along with the melted butter and mix well.
Pour the wet mixture over the dry ingredients and combine them with a spoon. Do not over mix the batter, it is fine if it is a little lumpy and not too smooth. Wash your blueberries and add 200g of them to the batter. You will use the rest to make a glaze to top the muffins once baked.
Spoon the batter into muffin trays. This recipe will give 6-8 large muffins, or 12 on a smaller tray. If you are using metal trays, line them with paper, or butter the insides well before adding your batter.
Pop your trays into your preheated oven and bake your muffins for about 15 minutes until they are beautifully risen, golden brown and firm to the touch. While they are baking, make the glaze that will top off the finished muffins. You do not have to add the glaze, but it is worth the little bit of extra effort it requires. It adds a real punch of flavour to the finished muffins and is wonderfully sticky and sweet with that little bit of delicious tartness from the lemon juice.
To make the glaze, pop the remaining one hundred grams of blueberries into a small saucepan along with two teaspoons of caster sugar and the juice of half a lemon. Bring to a soft boil and then reduce to a simmer. Cook the fruit down over a low to medium heat, stirring occasionally, until it is like a runny jam. The blueberries will break up as you stir, or you can use a fork to gently squash them towards the end of their cooking time. This will only take six to eight minutes once they come to a simmer. When your muffins are baked, let them cool a little on a wire rack and then just drizzle them with the glaze to finish. Serve them warm.
Ingredients
225g plain flour
70g plus 2 tsp caster sugar
2½ tsp baking powder
fresh grated nutmeg
1 egg, beaten
1 tsp vanilla essence
125ml milk
80g butter, melted
1½ lemons
350g fresh blueberries
Method
Preheat your oven to 195°C. Mix the flour, sugar, baking powder and nutmeg together in a large bowl. Try to use freshly grated nutmeg as the flavour is so much better than ground nutmeg. Use just a little, around a quarter of a teaspoon will do it. Anymore than that and it will overpower the other flavours.
In a separate bowl, lightly beat the egg. Now add the milk, the vanilla essence, the juice and zest of one lemon along with the melted butter and mix well.
Pour the wet mixture over the dry ingredients and combine them with a spoon. Do not over mix the batter, it is fine if it is a little lumpy and not too smooth. Wash your blueberries and add 200g of them to the batter. You will use the rest to make a glaze to top the muffins once baked.
Spoon the batter into muffin trays. This recipe will give 6-8 large muffins, or 12 on a smaller tray. If you are using metal trays, line them with paper, or butter the insides well before adding your batter.
Pop your trays into your preheated oven and bake your muffins for about 15 minutes until they are beautifully risen, golden brown and firm to the touch. While they are baking, make the glaze that will top off the finished muffins. You do not have to add the glaze, but it is worth the little bit of extra effort it requires. It adds a real punch of flavour to the finished muffins and is wonderfully sticky and sweet with that little bit of delicious tartness from the lemon juice.
To make the glaze, pop the remaining one hundred grams of blueberries into a small saucepan along with two teaspoons of caster sugar and the juice of half a lemon. Bring to a soft boil and then reduce to a simmer. Cook the fruit down over a low to medium heat, stirring occasionally, until it is like a runny jam. The blueberries will break up as you stir, or you can use a fork to gently squash them towards the end of their cooking time. This will only take six to eight minutes once they come to a simmer. When your muffins are baked, let them cool a little on a wire rack and then just drizzle them with the glaze to finish. Serve them warm.
