Blueberry Muffin

Tender, bakery-style blueberry muffins with lemon sugar topping.

Ingredients

Muffins

• 2 large eggs plus 2 yolks
• 210g sugar
• 225g full-fat sour cream
• 150g buttermilk
• 3g vanilla extract
• 50g neutral oil
• 50g butter, melted and cooled
• 375g all-purpose flour
• 8g salt
• 12g baking powder
• 4g baking soda
• 280g fresh or frozen blueberries

Lemon Sugar Topping

• 100g raw sugar
• Zest of 2 lemons

Method

1. Preheat oven to 176°C. Line muffin tin with papers and grease or spray.
2. Make lemon sugar: Mix raw sugar and lemon zest together in a small bowl. Set aside.
3. In a large bowl, whisk together sugar and eggs until combined.
4. Add sour cream, buttermilk, vanilla, oil, and melted butter. Whisk to combine.
5. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
6. Add wet ingredients to dry ingredients. Fold until just combined.
7. Gently fold in blueberries.
8. Fill each muffin cup with 225g batter for jumbo muffins or 110g for standard muffins.
9. Sprinkle lemon sugar generously over the top of each muffin.
10. Bake for 30-32 minutes until golden and a skewer inserted comes out clean.
11. Cool in tin for 5 minutes, then transfer to wire rack.

Nutrition (per serving, approximate)

Notes

Frozen blueberries work well - don’t thaw them first to prevent colour bleeding.

The lemon sugar topping creates a delicious sweet-tart crust.

Muffins keep for 2-3 days at room temperature or freeze for up to 3 months.

Tags: #bread #breakfast