Blueberry Lemon Muffins

I prefer muffin with a twist of lemony taste and the combination of yogurt in it which can brings out the moist, tangy and refreshing bites in the mouth. Hence, you know the meaning behind this post, using blueberry, lemon and yogurt as the main ingredients. I find that yogurt or sour cream did a good job in making the muffin more moist and soft even the next day. Need not to say, with the additional of lemon juice and zest, you can imagine the angelic taste of these muffins. Come and join me if you are also interested in making this exotic and refreshing muffins for your family and friends.


My hubby bought back 2 packets of blueberries from his business trip recently, a good reason for me to bake a batch of blueberry muffins for the family and also for my son to pack for school. As I was keen to find a recipe with lemon and yogurt with blueberry, I found this simply delicious recipe from Annabel Karmel. Thus, I did some adjustment from this recipe but it still tastes so delicious, it fits all the requirement that I am looking for. The sourish and tangy taste of the lemon juice is just a prefect companion for the blueberry.

Blueberry is high in anti-oxidant and low in calories. It has many health benefits including improve neurological functions, prevents cholesterol build up, improves eyesight and improve urinary tract health. Reference from here. If you want to find out how to select and store fresh blueberry, refer to this site.


I have freeze the balance of blueberries in the freezer after popping some of them. I kept on popping them while I was snapping those photographs, can't resist the temptation! (LOL) Meanwhile, need to get more fiber and vitamins from this superb berry. *wink* I am still thinking of what to make next with these cute little blueberries. Any idea?

Sourced: Recipe adapted and modified from Annabel Karmel

Makes 8 large muffins

Dry Ingredients:
250 g (9 oz) plain flour
1/2 tsp of salt
1 tbsp baking powder
180 g (6 oz) caster sugar
125 g (4 1/2 oz) blueberries (rinse & pat dry)

Wet ingredients:
2 eggs
180 ml (6 fl oz) sunflower oil
180 ml (6 fl oz) soured cream (I substituted with fresh plain yogurt)
1 tsp vanilla extract
40ml lemon juice
grated zest of 1 small lemon

Method:
1. Pre-heat the oven to 200°C/400°F.
2. Sift together the flour, salt, baking powder and sugar. Stir in blueberries and mix well.
3. Whisk together the eggs, oil, fresh plain yogurt, vanilla extract, lemon juice and zest in a mixing bowl (it will look a bit curdled).
4. Stir the wet ingredients into the dry ingredients and mix well. Spoon into 8 muffin cups until about 95% full. Place some blueberries on the top to have the blueberries more appealing from the top.
5. Bake for 20 - 25 minutes or until golden brown on the top. Let it sits in the oven for 5 minutes before removing.
6. Test with a skewer, if the skewer comes out clean, the muffins are done! Removed and cool on the rack.
7. Best served warm, you may keep it for a day in an airtight container or freeze it.

Note:
? The baking time & temperature may vary depending on the size of the muffin cup and your oven function. Do adjust accordingly.
? If you do not have muffin tray, you may use aluminum foil cups as the base to support.
? You may get 12 muffins with medium-sized muffin cups.