Spring is finally here!
Whenever I think of baking and spring, I think of lemons. Their colour, smell and taste are so spring-like, I love baking with them as the weather turns warmer! It’s by no means really warm here in the UK yet, but it’s lovely to see the sun and have no rain for a change!
This recipe is super easy to put together, they are a bit of a twist on my Lemon and White Chocolate Muffins, with the addition of blueberries, which remind’s me that summer is hopefully on it’s way 😉
Like most muffin recipes, they start by mixing the wet and dry ingredients separately, before carefully combining them together. It is vital not to overmix muffin batters, as this can lead to dense, heavy cakes which is not what you want! The great thing about this recipe is the blueberries (I used frozen, but fresh are fine) impart quite a lot of moisture into the finished muffins, which makes them keep for 2-3 days. I also add half a teaspoon of lemon curd into the centre before baking, which adds to the lemoniness (is that a word? :-))
Feel free to omit the white chocolate chips if you like, but I love them with the lemon and blueberry! In fact, I’m planning a special lemon cake with the addition of blueberries and white chocolate…watch this space!
I’m currently working with a lovely designer on a new blog design…I’ve seen the preliminary design and can’t wait to share it with you
- 100g butter
- 250g self-raising flour (or plain flour with 2 tsp baking powder added)
- 1 tsp bicarbonate of soda
- 100g caster sugar (or superfine sugar)
- Zest of 1 lemon
- 2 eggs
- 150ml natural yoghurt
- 3 tbsp milk
- 6 tsp lemon curd
- 100g white chocolate chips
- 120g blueberries (plus a few extra)
- Sugar for sprinkling
- Preheat oven to Gas 6/220C. Line a 12 hole muffin tin with muffin cases.
- Melt the butter in the microwave and set aside to cool (do not add to the wet ingredients hot)
- Mix the flour, bicarb, sugar, lemon zest, chocolate chips and blueberries in a bowl. In a jug, beat together the cooled melted butter, yoghurt, eggs and milk.
- Make a well in the centre of the dry ingredients and pour in the contents of the jug. Quickly and thoroughly fold the wet and dry ingredients together until just combined (don't overmix).
- Fill the muffin cases 1/2 full, then add 1/2 a tsp of lemon curd. Top with more batter (fill the muffin cases nearly to the top). Sprinkle with sugar.
- Place muffin tin in the oven and immediately turn the oven down to Gas 4/180C. Bake for around 20 mins, until the muffins are well risen and golden brown.
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