Lemon Blueberry Muffins

@under_baked

Lemon Blueberry Muffins Makes 6 Muffins (multiply recipe as needed): 41g Softened butter 54g Eggs 16g Milk 54g White Granulated Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1/8 tsp Salt 77g All Purpose Flour 15g Freshly squeezed lemon juice Lemon Zest from one a lemon 140g Fresh/ Frozen Blueberries Blueberry compote: 80g Fresh/ Frozen Blueberries 20g White Granulated Sugar 5g Cornstarch 14g Water 1 tbsp Freshly Squeezed Lemon Juice Mix the cornstarch with the water and set aside. Cook the blueberries and sugar on medium heat until boiling. Add the cornstarch mixture and cook until the mixture thickens. Remove from heat and add the lemon juice. Allow to cool down to room temperature before using. Whipped cream decor: 50g Heavy Cream 5g White Granulated Sugar Preparation: 1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven. 2. 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 minutes). 3. 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. 4. 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. 5. Pipe or scoop 66g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan). 6. 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 before decorating. 7. Whip the cream with sugar to medium-stiff peaks and pipe a border around the top of each muffin. Fill the center with a teaspoon of the blueberries compote. 8. Garnish with Fresh mint. . . #bakingaesthetics #baketok #cozybaking #fypbaking #aestheticbaking #cottagecorebaking #foodtok #lemontok #lemonblueberrymuffins #muffinsrecipes

♬ Golden Hour: Piano Version – Andy Morris

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

IngredientAmount (g / units)
Softened Unsalted Butter (Room Temperature)40g
Eggs55g
Milk16g
White Granulated Sugar55g
Vanilla Extract1 tsp
Baking Powder1 tsp
Salt1/8 tsp
All Purpose Flour77g
Lemon Juice15g
Lemon Zest7g
Blueberries (Fresh, or Frozen but unthawed)140g

For the blueberry compote:

IngredientAmount (g / units)
Blueberries (Fresh, or Frozen)80g
White Granulated Sugar20g
Lemon Juice10g
Cornstarch5g
Water14g

Whipped cream decoration:

IngredientAmount (g / units)
Heavy Cream (38%)50g
White Granulated Sugar5g

Preparation and assembly instructions:

For the muffins:

  1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven.
  2. 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).
  3. 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.
  4. 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.
  5. Pipe or scoop 66g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan).
  6. 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:

  1. 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.
  2. In a separate small bowl, mix the cornstarch with the water and add it into the saucepan.
  3. Cook on medium heat until the mixture thickens. Cool down to room temperature before using.

Assembly:

  1. 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.
  2. Garnish with Fresh mint.
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Lemon Blueberry Muffins מאפינס אוכמניות לימוניים

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Lemon Blueberry Muffins מאפינס אוכמניות לימוניים

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