Lemon Blueberry Muffins
This recipe is similar to the previously published lemon muffins, however this time it has blueberries added to it, and an additional decorative design.
First published:
Last modified:
Lemon Blueberry Muffins
Equipment: 6 holes Muffins Tin, lined with cupcake liners.
Recipe: 6 Muffins
Ingredient | Amount (g / units) |
Softened Unsalted Butter (Room Temperature) | 40g |
Eggs | 55g |
Milk | 16g |
White Granulated Sugar | 55g |
Vanilla Extract | 1 tsp |
Baking Powder | 1 tsp |
Salt | 1/8 tsp |
All Purpose Flour | 77g |
Lemon Juice | 15g |
Lemon Zest | 7g |
Blueberries (Fresh, or Frozen but unthawed) | 140g |
For the blueberry compote:
Ingredient | Amount (g / units) |
Blueberries (Fresh, or Frozen) | 80g |
White Granulated Sugar | 20g |
Lemon Juice | 10g |
Cornstarch | 5g |
Water | 14g |
Whipped cream decoration:
Ingredient | Amount (g / units) |
Heavy Cream (38%) | 50g |
White Granulated Sugar | 5g |
Preparation and assembly instructions:
For the muffins:
- Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven.
- In a bowl, using an electric mixer, cream the butter, sugar, lemon zest, vanilla and salt on medium speed until light and fluffy (about 3-4 minutes).
- Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter.
- Sift the flour and baking powder over the batter and fold until 85% combined. Add the lemon juice in two portions and fold lightly until incorporated. Lastly, add the blueberries and lightly fold them in.
- Pipe or scoop 66g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan).
- Bake for 17 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature over a cooling rack before decorating.
Blueberry compote:
- In a small saucepan, combine the blueberries and sugar and cook on medium heat until the sugar dissolves completely and the mixture is lightly boiling. Add the lemon juice and stir.
- In a separate small bowl, mix the cornstarch with the water and add it into the saucepan.
- Cook on medium heat until the mixture thickens. Cool down to room temperature before using.
Assembly:
- Whip the cream with sugar to medium-stiff peaks. Transfer the cream to a piping bag fitted with a closed star piping tip no. 844, and pipe a decorative border around the top of each muffin. Fill the center with a teaspoon of the blueberry compote.
- Garnish with Fresh mint.