I‘m not the biggest muffin fan, however I do absolutely love a good blueberry muffin. The blueberry to muffin ration needs to be really high in my opinion. The dough should come out light, fluffy and not too sweet so that the sugar crust on top can really work it’s sweet magic.
I think this recipe perfectly fits the brief! It’s easy to make, quick to bake and one batch never lasts more than a couple of hours in my house. The muffins are best straight out of the oven (well, give them 10 minutes to settle and cook through with the residual heat from the pan, but after that you can dig right in!).
Ingredients for 12 muffins
75 grams butter, straight from the fridge
75g sugar
Finely grated zest of 1 lemon
150g sour cream
50g yoghurt
1 large egg (mine weighed 55g)
8g baking powder
1/4 tsp baking soda
sprinkle of salt
200g flour
240g blueberries
sugar and cinnamon (to sprinkle on top)
• Heat oven to 200 degrees celsius
• Melt butter in a sauce pan until just melted and not too hot, then whisk in sugar, salt, lemon zest, sour cream, yoghurt and egg until smooth
• Whisk in baking powder and baking soda
• Gently fold in flour and berries. The batter will be very thick – that’s the way we want it!
• Divide the mixture into 12 prepared muffin cups. Sprinkle each with sugar and cinnamon
• Bake for 14 minutes, until tops are golden.
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