“I love you BERRY much” Blueberry Muffins | The moistest blueberry muffins with a lemon sugar crumble to take it over the top.
There is something just so homey and comforting about blueberry muffins. The thought of sitting down to relax, with a nice cuppa tea in one hand and taking a steamy bite of a freshly baked blueberry muffin is DIY therapy for my soul.
For those who are more health-conscious out there, I have managed to come up with a moist mouth-wateringly delicious blueberry muffin with a drastically reduced sugar and butter content. The key is to load up on the sour cream. Sour cream will add moisture to these muffins, doing away with the addition of extra butter.
Last but not least, the addition of a lemon-zested sugar crumble takes this muffin over the top.
These muffins are chock full of berry goodness and the sour cream makes them extra moist.
Super Moist Blueberry Muffins
Prep time: 10 minutes | Bake time: 20-25 minutes | Total time: 35 minutes | Makes: 10 medium sized muffins
- 1/4 cup (60g) of butter, softened
- 30g of white sugar
- 1 tablespoon of brown sugar crystals
- 1 1/2 cup (180g) of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 egg
- 2 tablespoons of lemon juice (roughly one lemon juiced)
- 1 1/4 tablespoons of grated lemon zest
- 1 cup of sour cream
- Preheat oven to 190°C/375°F and butter muffin moulds. Beat butter and sugar together in a bowl until combined. Add in egg, sour cream, egg, lemon juice and lemon zest. Beat again until well combined.
- In a separate bowl, combine the flour, baking soda and baking powder together.
- Fold in dry ingredients into the sour cream mixture and fold with spatula. Gently stir in blueberries until throughly combined.
- To make topping, combine 1 tablespoon of brown sugar crystals with 1/4 teaspoon of grated lemon zest. Sprinkle ~1/4 teaspoon on the top of each muffin before shoving it into the oven.
- Bake for 20-25 minutes until golden. Remove. Let rest for 5 minutes before transferring to cooling rack. Best served warm.
A healthy and light blueberry dessert that can be whipped up in ten minutes.
Feel like dessert but overwhelmed by guilt? That’s exactly how I felt tonight (given my recent binge fest on desserts and patisseries). To satisfy my sweet tooth – and seeing I had a tub of light ricotta and blueberries sitting idly in my fridge – I decided to come up with a healthy concoction: blueberry ricotta cups. Simply drizzle some honey into the ricotta, zest some lemon peel into it, and whisk away until a smooth consistency is reached. Spoon the finale into small cups and garnish with blueberries, Voila! It is really that simple.
(Makes two servings)
- Punnet of fresh blueberries
- 4 tablespoons of light ricotta
- 2 tablespoons of honey
- 1 teaspoon of lemon zest, freshly grated
- Icing sugar to dust (optional)
- Heap 4 large tablespoons of ricotta into a bowl. Add 1 tablespoon of honey and grate in some fresh lemon zest. Hand whisk until combined to a smooth consistency.
- Spoon mixture into little dessert cups or ramekins. Mix freshly washed blueberries with a tablespoon of honey until evenly coated.
- Spoon blueberries on top of the dessert cups filled with the ricotta mixture. Refrigerate for 2 hours before serving. Dust with icing sugar to serve (optional).
For those of you who love granola, it can easily be made within the comfort (and confines) of your own small kitchen (trust me, I know this because I have a small kitchen) in a total of less than 30 minutes. All you need is the base ingredient, rolled oats, plus fruits and nuts of your own choosing. The beauty of making your own granola at home is the control you can exercise over what goes exactly into your pot (not to mention the considerable cost savings). As an additional bonus, it also leaves your house smelling absolutely amazing for hours afterwards (thanks to the cinnamon). The honey delicately sweetens the oats while the sea salt adds an interesting savoury dimension that makes your tastebuds hunger for more. Try this recipe for yourself – it is not overly sweet and is sure to become a real crowd-pleaser.
(Serves 10. Makes 6 cups.)
- 4 cups of organic rolled oats
- 1/3 cup of organic coconut oil
- 2/3 cup of organic honey
- 1 teaspoon of organic vanilla essence
- 1 tablespoon of ground cinnamon
- 1/2 teaspoon of sea salt
- 1 cup of chopped nuts and dried fruits (I used a breakfast mix – pumpkin seeds, sunflower seeds, dried cranberries and blueberries, raisins, flax seeds – plus a handful of almonds I crushed myself).
1) Preheat oven to 150 degrees celsius. Line two roasting trays (or if you have large over, one roasting tray) with parchment paper. If using raw almonds, crush the almonds in a mortar and pestle.
2) Mix all the dry ingredients together – oats, cinnamon, salt, chopped nuts and fruits – in a large bowl.
3) Mix all the wet ingredients together – coconut oil, honey, vanilla essence – in a smaller bowl.
4) Combine to two together by pouring the wet ingredients into the large bowl with the dry ingredients. Stir together with a spatula (or your hands) until the oats are all evenly coated.
5) Spread the mixture onto the two roasting trays in an even layer. Bake for 10 minutes. Then remove from oven and stir. Bake for an additional 10 minutes.
6) Remove from oven and allow it to cool completely. Store it in an airtight container for storage.
To serve as a healthy breakfast treat, top the granola with some greek yoghurt, fruit (I used nectarines), and drizzle with honey. Can also simply be served with milk. Enjoy 🙂
Decided to add another pancake recipe to my rather paltry breakfast collection on Kitchenmess. To amp up the fibre content of the pancakes, this time round I decided to inject some “oat goodness” to the wholewheat batter. To further boost the “health appeal” of these pancakes, I added some greek yoghurt into the batter and some baking powder to give the pancakes more “fluff”.
As for the syrup, I went a bit experimental by simmering the blueberries with maple syrup in an attempt to make my own home made blueberry compote. No rocket science here but these pancakes are not only healthy, but they also taste superb. For those of you who have kids, it’s definitely something you can feed your kids on without the associated guilt factor.
For pancakes (serves 1 – makes 3 medium sized pancakes):
- 1/3 cup wholewheat flour
- 1/4 cup rolled oats
- 1 cup full-cream/2% reduced fat milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla essence
- 2 tablespoons of yoghurt
- Butter, for frying pancakes
For blueberry compote:
- 1/2 cup of blueberries
- 2 tablespoons of maple syrup
- 1 tablespoon of water
1) Make blueberry compote. Heat a saucepan over low-medium heat. Chuck in the blueberries and add maple syrup and water. Bring to a boil then reduce heat to a low simmer for 5 minutes. Keep warm.
2) Make pancakes. Mix all the dry ingredients together in a bowl. Pour in milk and 1/4 teaspoon of vanilla essence. Whisk together until well combined.
3) Heat a non-stick skillet over medium heat. Add a small pinch of butter. Once melted, add a ladleful of pancake batter and cook on low heat. Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. Repeat process for remaining batter.
4) Plate the pancakes then pour the blueberry compote on top of the stack.
5) Now it’s time to serve your fluffy pancakes! Enjoy 🙂