{"id":1991,"date":"2015-09-04T10:00:00","date_gmt":"2015-09-04T09:00:00","guid":{"rendered":"http:\/\/janespatisserie.com\/?p=1991"},"modified":"2024-08-05T09:25:52","modified_gmt":"2024-08-05T08:25:52","slug":"lemon-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2015\/09\/04\/lemon-blueberry-muffins\/","title":{"rendered":"Lemon & Blueberry Muffins!"},"content":{"rendered":"

Moist & decadent lemon & blueberry muffins full to the brim with blueberries topped with a lemon icing – perfect summer bake!<\/h2>\n

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Cupcakes vs Muffins<\/h3>\n

I have a ridiculous amount of cupcake recipes on this blog, and sometimes I feel this is unfair to its sibling – the muffin. I have often heard from people that muffins are so much harder to bake if you want them to rise, taste good, be moist, and not be rock solid.<\/p>\n

My white chocolate & raspberry muffins<\/a> recipe demonstrates along with my easy bake triple chocolate muffins<\/a> that you CAN get moist & delicious cupcakes with ease! Whether the muffins are fruity, chocolatey or even plain, the should still be light and moist but feel like a treat! To try some other flavours of muffin goodness, try my chocolate orange muffins<\/a> or my biscoff muffin<\/a> recipe is simply divine.<\/p>\n

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Lemon & Blueberry <\/h3>\n

Lemon + Blueberry is one of the best fruity combinations that exists and I know a lot of you agree – my lemon & blueberry sweet rolls<\/a> recipe is another of these delightful combination that has been a major success on this blog!<\/p>\n

I have posted so many things now that I can never keep up but my lemon and blueberry cake<\/a> has always been one of my personal summer favourites, as it’s just so zingy and fresh, along with my lemon and blueberry cheesecake<\/a> which is honestly just a 10\/10.<\/p>\n

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Lemon Blueberry muffins<\/h3>\n

These muffins however are something else… I love blueberries, and using blueberries in cakes is even better but I get sometimes that it can be difficult. I honestly have never had a problem with this recipe and they always taste delicious and yummy every single time!<\/p>\n

For these muffins I use unsalted butter, eggs, caster sugar and self-raising flour, salt and milk. You then fold in your lemon and blueberries and bake \u2013 it really is that easy. I use fresh blueberries with this bake as I believe not only do they work best but you cant beat the taste of fresh, juicy blueberries.<\/p>\n

It may sound like a slightly weird recipe, but it really is just a cupcake batter change to suit the extra freshness from the blueberries, as well as having a more muffin like texture. I used self raising flour as I wanted a fluffy texture, but you need the milk to make the batter work as best as possible. <\/p>\n

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Full-fat baking<\/h3>\n

It’s always important to use FULL-FAT products when baking as the fat content is key to best results, no matter the recipe. Milk, cream, soft cheese, butter, etc… always use full-fat. You can make these dairy free though by substituting the butter and milk to a full-fat dairy alternative. <\/p>\n

The risk you have when using products that aren’t full fat is that the lack of protein can cause a different bake, as well as the lower fat content product causing a product to split or not bake correctly. So the risk is up to you, but I will always reference full-fat. <\/p>\n

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Decoration<\/h3>\n

For something a little different, you can add some granulated sugar to the top of the muffins before baking for a crunchy texture. A small amount of icing also works well as a topping but there is also no problem with just leaving these one plain \u2013 the flavour combinations sings for itself!<\/p>\n

I used a blog of icing made with icing sugar and lemon juice for a sweet but sharp flavour, and used this to stick some blueberries and little finely grated lemon zest. This is of course optional as I mentioned above! <\/p>\n

Tips & Tricks<\/h3>\n