Breakfast Muffins

Breakfast Muffins with Blueberries and Lemon

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This is the first winter season that I find myself casually craving to eat muffins (they are not usually my first choice of baked treats, as I tend eat them mostly when (1.) I don’t have a choice and\or (2.) when I’m testing a recipe for Hostess and Cook), and this morning I had to give in into that carving, fortunately, I had fresh blueberries in the fridge, to use in the muffins. After eating the first one, I thought it would be unfair of me to not share the recipe for these fluffy, moist and super delicious muffins, so here is the recipe and I hope you will love it too:-)

 

INGREDIENTS

150g Cake Flour

1 Teaspoon Baking Powder

½ Teaspoon Bicarbonate of Soda

90g Castor Sugar

Zests of ½ Lemon

1 Extra-large Egg (free range)

65ml Canola Oil

85ml Buttermilk

50ml Sour Cream

100g Fresh Blueberries

1 Teaspoon Vanilla Paste (or essence or extract)

CRUMB TOPPING

45g Light Brown Sugar

60g Cake Flour

50g Cold Butter

Zests of ½ Lemon

¼ Teaspoon Ground Cinnamon

 

 

 

METHOD
  1. Preheat oven to 190℃.
  2. For the Crumb Topping: In a medium bowl add flour, butter, cinnamon and sugar, and use a pastry cutter or a fork to cutter the cold butter into the flour mixture until it resembles crumbs, then add lemon zests and stir with a fork. Place the crumbs in the fridge while mixing muffin batter. Then line a muffin with 10 muffin cases, set aside. img_6941
  3. Mix flour, baking powder and bicarbonate of soda in a small, set aside. Add about 2 tablespoons of the flour mixture into a bowl with the blueberries, use a spoon to coat all blueberries with flour, then set aside.
  4. In a medium mixing bowl, mix together sugar and oil, whisk slightly until combined, then whisk the egg until the mixture becomes pale, add sour cream, buttermilk, lemon zests and vanilla paste then whisk until well combined. Whisk the flour until well combined and then fold in the blueberries (with the flour that was used to coat) using a spatula.
  5. With a large ice cream scoop to fill muffin the cases, then generously cover the top with the crumbs from the fridge. Bake for 20 minutes, and transfer the muffin onto a wire rack to cool.

 

 

 

3 Comments Add yours

  1. Michelle says:

    These sound delicious!!

    Liked by 1 person

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