For those who crave the irresistible charm of bakery-fresh blueberry muffins, this recipe promises a delightfully tender crumb bursting with juicy blueberries.
Makes 6 muffins
Ingredients: • 145g All-Purpose Flour • 85g Granulated Sugar • 1.5 tsp Baking Powder • 1/4 tsp Salt • 1/4 tsp Vanilla Extract or Cinnamon Powder, for that extra hint of flavor • 125g Milk of choice (coconut milk adds a tropical touch, but any variety works) • 70g Canola Oil for a light and moist texture • 6g Lemon Juice for a subtle zesty tang • Zest of 1/2 Lemon to infuse the muffins with citrus notes • 90g Blueberries, fresh or frozen, to stud your muffins with bursts of fruit • 1 tablespoon Sugar, granulated or turbinado, for topping
Baking Instructions:
- Start by mixing the milk, lemon juice, and zest in a bowl. Allow it to sit until it curdles—a few minutes should do the trick. Then whisk in the sugar and oil until well combined.
- In a separate bowl, whisk together all the dry ingredients. Gradually fold these into the wet mix, taking care not to overmix. A spatula should do the job perfectly, ensuring a fluffy muffin texture.
- For the best flavor, cover the muffin batter and let it rest in the fridge. A good 2-3 hours of rest is recommended.
- When ready to bake, preheat the oven to 370°F (188°C). If you haven’t done so yet, this is the time to gently fold the blueberries into the batter.
- Prepare the muffin tray with liners and fill each almost to the brim. Top each muffin with a few more blueberries and a generous sprinkle of sugar for that caramelized finish.
- Bake for approximately 30 minutes, or until the muffins are golden and a tester comes out clean. Let them cool slightly and serve warm for a truly comforting treat. Enjoy your homemade blueberry muffins!
