“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.
POPPY SEED DELIGHT | Light, delicate, sweet and moist muffins with tiny crunches of poppy seeds and the citrusy kiss of lemon.
Woke up to a dreary Saturday morning. Rather than to let the dismal weather affect my mood, the optimistic voice inside of me nudged me to bake something to brighten up the day. Not so sure about you, but the scent of lemon always perks up the morning for me, especially in the cold winter days.
When lemon and baking comes to my mind, I instinctively think of warm lemon poppyseed muffins. The key to ensuring these muffins turn out moist and fluffy? Sour cream. Simply replace milk with sour cream in the same quantity and you will be left with moist muffins that can be frozen ahead of time.
These muffins are sweet and simple and comes together quickly – great for last minute cravings.
Poppyseed muffins with a scent of lemon make a warm welcome to the winter blues.
Lemon Poppy Seed Muffins
Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 30 minutes | Yield: 8 large muffins (12 small muffins)
- 1/3 cup granulated sugar
- zest and juice of 1 lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 stick (8 Tablespoons) butter, melted until browned and cooled
- 2 Tablespoons poppy seeds
- Place a rack in the center of the oven and preheat oven to 400 degrees Farenheit / 200 degrees Celsius. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
- Zest the lemon with a microplane grater and juice it.
- In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly coloured and scented with lemon. Whisk in the flour, baking powder, baking soda and salt.
- In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
- Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each would be muffing with granulated sugar.
- Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
- Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing. Best served warm with a cup of tea.