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Lemon Blueberry Muffins: A Zesty Treat for All Occasions

When it comes to sweet, homemade delights, few things compare to the warm aroma of freshly baked muffins wafting through your kitchen. Among the myriad of flavours, lemon blueberry muffins stand out as a refreshing combination that perfectly balances tartness and sweetness. This delectable treat is particularly popular for breakfast or as an afternoon snack, and it is simple enough to prepare for any occasion.

The Allure of Lemon and Blueberry

Lemon and blueberry are a match made in culinary heaven. The vibrant acidity of lemon cuts through the sweetness of the blueberries, creating a harmonious bite that wakes up your taste buds. Packed with antioxidants and bursting with flavour, this pairing not only satisfies your sweet tooth but also offers a nutritious boost. Whether you’re enjoying them with a cup of tea or as part of a picnic spread, lemon blueberry muffins are versatile and appealing to all ages.

Ingredients for Success

To create these tempting muffins, you’ll need a selection of basic ingredients, which you may already have in your kitchen. Here’s what you’ll need:

• 225g plain flour
• 150g caster sugar
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• A pinch of salt
• Zest of 1 large lemon
• 150ml buttermilk (or milk mixed with a dash of lemon juice)
• 75g unsalted butter, melted
• 2 large eggs
• 150g fresh blueberries (you can also use frozen if preferred)
• Juice of 1 large lemon

Baking Instructions

1. Preheat the Oven: Begin by preheating your oven to 220°C (200°C for fan ovens) or 425°F. Line a muffin tin with paper cases or grease it lightly with butter.

2. Mix the Dry Ingredients: In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, bicarbonate of soda, salt, and lemon zest.

3. Combine the Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and lemon juice until well combined.

4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a lumpy batter makes for lighter muffins.

5. Fold in the Blueberries: Gently fold in the blueberries, taking care to distribute them evenly without crushing them.

6. Fill the Muffin Cases: Spoon the batter into the prepared muffin cases, filling them about two-thirds full.

7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a skewer inserted into the centre comes out clean.

8. Cool and Serve: Once done, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, or let them cool completely for later enjoyment.

Variations and Tips

To put your own spin on lemon blueberry muffins, consider adding a crumble topping made from flour, butter, and sugar for an added texture. Alternatively, incorporating ingredients such as poppy seeds can enhance the flavour profile and add visual appeal. For a touch of indulgence, smear a bit of cream cheese frosting or glaze made from icing sugar and lemon juice on top once cooled.

Conclusion

Lemon blueberry muffins are not just a tasty treat; they also encapsulate the essence of comfort baking. Whether you’re baking for a special occasion or simply to enjoy at home, these muffins are sure to brighten your day. With their zesty flavour and fluffy texture, they’ll quickly become a favourite in your household. So preheat your oven, gather your ingredients, and indulge in the delightful experience of making and savouring these scrumptious muffins. Enjoy!

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