Four Perfect Blueberry Muffins
Blueberry muffins . . . who doesn't love them! I adore them, but baking a full dozen muffins isn't practical anymore for just Todd and myself. Oh yes, I could freeze them, but to be honest I think that when it comes to fruit muffins, they just aren't the same after having been frozen, or is that just me??
I think they go a bit soggy after being frozen, and if there is something that I really don't enjoy on this earth, it is a soggy muffin.
Moist and tender muffins, yes . . . I enjoy them. But not soggy muffins. Who does? Put your hand up.
Uh huh . . . I didn't think many of you would. So in my quest for smaller batch recipes today I created a small-batch blueberry muffin. It makes four perfect blueberry muffins. No more no less.
And when I say perfect, I mean truly perfect. With a lovely tender crumb . . .
Delicately flavoured with fragrant lemon zest . . . and studded with plenty of fat blueberries . . .
And topped with a lemon demerara sugar crunch . . . mmmm . . . perfect. (Demerara sugar is the same as turbinado sugar, or granulated coffee sugar.)
Feel free to use frozen berries. Just make sure you don't thaw them before using and dry them with some paper towels before folding them into the batter.
True confessions, I like to stick a few extra ones in the tops of the muffins prior to sprinkling with the sugar and baking . . .
You don't need to use muffin papers . . . so long as you butter/grease the pans really well. I used papers because I have lots of pretty papers and I like using them.
Just look at the beautiful texture of that muffin . . . its perfect . . . .
And there are just enough blueberries . . . you wouldn't want any more, and you definitely wouldn't want less. In short, these truly are four perfect blueberry muffins!
Four Perfect Blueberry Muffins
Yield: 4
Four beautiful blueberry muffins, stogged with berries and lemon zest flavour, plus a lemon sugar crunch on top. Delicious and perfect for the smaller family.
ingredients:
For the lemon sugar crunch:
- the finely grated zest of 1/2 unwaxed lemon
- 1 TBS demerara sugar (turbinado)
For the muffins:
- 105g plain flour (3/4 cup)
- 45g caster sugar (1/4 cup)
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 60ml whole fat milk
- 1 large free range egg, at room temperature
- the finely grated zest of 1/2 waxed lemon
- 3 TBS melted butter, cooled
- 70g fresh or frozen blueberries (1/2 cup) (if using frozen, do not thaw and dry before folding them into the batter)
instructions:
How to cook Four Perfect Blueberry Muffins
- Preheat the oven to 170*C/325*F/ gas mark 3. Line 4 muffin cups with paper. Set aside.
- Stir together the demerara sugar and lemon zest.
- Sift together the flour, baking powder, salt and soda. Stir in the sugar and lemon zest. Whisk together the milk, egg, and melted butter. Add to the dry ingredients and stir just to combine. Fold in the blueberries. It should be lumpy. Divide this mixture between the four muffin cups. Divide the lemon sugar between the muffins, sprinkling it on top.
- Bake in the preheated oven for 20 to 25 minutes, rotating the tin halfway through the bake time.
What is your favourite type of muffin? Are there any recipes in general that you would like to see/try downsized for a smaller family! Just leave me a comment and I will see what I can do. Happy Saturday!
