One of my favourite fruit dessert flavours is lemon. For the longest time, the only lemon dessert I had tried was a lemon tart and a good lemon tart is one of the best things ever! The idea of this tangy flavour with the right amount of sugar is just so exciting!
When I started baking more regularly a few years ago, I discovered lemon cake. And what a delicious discovery that was! Moist, tangy, light and just divine. Because I loved the lemon cake so much, I began reading up on other flavours that work well with lemon and a lot of recipes talked about blueberry. Now we don’t get blueberry very easily here. The fresh ones are hardly there for a few weeks and even then are fairly expensive. The dried ones are found more regularly and are not as expensive. I figured I should at least try the flavour combination out. Turns out – SUPER idea! 🙂
I tried this recipe a few times before I found, what I believe, is the best version 🙂 I played around with leavening agents (baking soda vs powder), amount of lemon, how much the pan was filled etc. Delicious experiments, I tell you 😉
These muffins are tall and springy. Light. Balanced in terms of sweet and lemon-y. YUM.
I find that making these with just baking soda, given the lemon, yoghurt and brown sugar, works best. Baking soda is needed when there is acid in the ingredients (yoghurt, lemon, buttermilk, vinegar, brown sugar etc). This works because baking soda is a base (remember chem lab?) and reacts with the acid to create bubbles. Bubbles = Rise. *Geek Alert* You need to add only as much baking soda as is needed for the recipe. In this case, I tested a version with both baking powder and soda and one with just baking soda. I realized just the soda worked better for me.
The first time I made these, I filled the muffin liners just 1/2 way up, like with cupcakes. Rookie mistake. Since there is no frosting on top, I actually want the muffins to rise up nice and high, not stay within the liner height. So the next time I filled them up almost to the top. Voila, tall, golden muffins, with nice smooth tops 🙂
So pretty, right? 😀
These muffins are not too sweet thanks to balance between lemon juice, lemon zest and brown sugar. The blueberries burst in the mouth and are simply spectacular. Fresh blueberries would be even better, so if you can, get your hands on some.
When I took these to work, they were polished off within the hour. That good. And they don’t leave you feeling heavy. They’re like little bites of sunshine 🙂
Go on, you know you want to try it!
Lemon Blueberry Muffins
1 3/4 (1.75) cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1.5 tsp lemon zest
4 tsp lemon juice
100g butter – room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs – room temperature
1 tsp vanilla extract
3/4 cup yoghurt
1 cup blueberries tossed with 1 tbsp all purpose flour
- Pre heat oven to 175C and line the pan with muffin liners. Alternatively grease and flour the muffin pan.
- Sift the flour, baking soda and salt.
- Cream together the butter and sugars for a couple of minutes, till they are well combined, fluffy and lighter in colour.
- Whisk in the eggs, mixing after each addition. Mix in the vanilla extract, lemon juice and lemon zest.
- Add the flour mixture and yoghurt alternately, starting and ending with the flour. Fold in gently after each addition, making sure all the ingredients are well combined but not overmixed.
- Mix a tbsp of flour with the blueberries, so that they don’t sink while baking. Fold the blueberries into the batter.
- Pour into the prepared pan, filling each mould until almost full.
- Bake at 175C for 25-30 minutes, till golden brown on top and when a tester comes out clean (except for the gooey blueberry bits :))
- Take the muffins out of the oven and let them cool in the tray for 5-10 minutes. Then cool on a wire rack till they reach room temperature. These are best enjoyed on the same day, so dig in 🙂