These super fluffy blueberry and lemon muffins are perfect for lunch boxes, making our back to school tasty and nutritious using sweet Emborg frozen blueberries. They are so easy to make and the frozen blueberries are a super convenient way to add fruity nutritious goodness to my kids snacks. They’re made using yogurt and lemon juice- a super tender and light crumb that bursts with flavor! I’ll be making them very often! How about you?
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These super fluffy blueberry and lemon muffins are perfect for lunch boxes, making our back to school tasty and nutritious using sweet Emborg frozen blueberries. They are so easy to make and the frozen blueberries are a super convenient way to add fruity nutritious goodness to my kids snacks. They’re made using yogurt and lemon juice- a super tender and light crumb that bursts with flavor! I’ll be making them very often! How about you?
Ingredients
- 1 and 3/4 cups plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 85g unsalted butter, room temp
- 3/4 cup Demerara sugar
- lemon zest from 1 lemon
- 2 large eggs, at room temp
- 1/2 cup yogurt (Laban)
- 1 tsp pure vanilla extract
- 3 tbsp milk lemon juice of 1/2 lemon
- 1 and 1/4 cups frozen Emborg blueberries
Toppings
- Extra Demerara sugar
- Oat flakes
Method
- 1)
Preheat oven to 220°C
- 2)
Line a muffin pan with 12 holes.
- 3)
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- 4)
Beat the butter and sugar together on high speed until smooth and creamy, scraping the sides as needed.
- 5)
Add the yogurt, the eggs, vanilla, whisk.
- 6)
Add lemon zest and juice, milk and mix well until creamy (it might look curdled, it’s ok)
- 7)
Add the blueberries to the dry ingredients (that will avoid them sinking) then mix in the wet ingredients.
- 8)
Avoid over-mixing but make sure no flour pockets remain.
- 9)
Batter should be thick and fluffy.
- 10)
Spoon the batter into prepared muffin cups, filling them all the way to the top.
- 11)
Sprinkle some sugar and oat flakes on the muffins. Bake for 5 minutes at 220°C, then reduce the temperature to 180°C.
- 12)
Bake for an additional 18–19 minutes or until bouncy, golden and an inserted toothpick comes out clean. .
- 13)
Cool in the tin for a few minutes then transfer to a rack to cool completely.