Blueberry Muffins with a Bakery Fresh Twist

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:

  1. 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.
  2. 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.
  3. For the best flavor, cover the muffin batter and let it rest in the fridge. A good 2-3 hours of rest is recommended.
  4. 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.
  5. 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.
  6. 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!

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