LEMON BLUEBERRY MUFFINS

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Lemon blueberry muffins are refreshing and perfectly enjoyable with a cup of fresh juice or milk.

Like most berry desserts, adding lemon enhances and unites flavours. I topped the muffins with a crunchy streusel, also known as a crumble topping, an excellent buttery addition to desserts such as muffins or tea cakes.

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I was so in my head when making these muffins that I forgot to fix my streusel. As a result, the crumb started falling off after baking. This is an overlooked step but very important.

Before baking, you’ll need to press a little with a finger or spoon when putting the streusel on the muffin batter. As a result, the crumb will be more stable and won’t fall off after the muffins bake.

What is Streusel?

A streusel is a mix of flour, sweetener and fats. Sometimes it can be flavoured by adding spices such as cinnamon, cocoa, nutmeg or nuts. It should be crumbly texture and sprinkled over baked goods such as muffins, cakes, pies and bread before baking.

Don’t be limited, as you can go wild with ingredients to make something delectable to you. You can add nuts such as chopped walnuts, almonds or pistachios to your streusel. Replace granulated sugar with honey, maple syrup, brown sugar or even jaggery.

How to make Lemon Blueberry Muffins.

Step one; Mix sugar, flour, baking powder, baking soda and salt, then set aside.

Take fresh washed blueberries and mix with three tablespoons of flour, and set this aside. TIP; Wet blueberries coat easily with flour, reducing the chances of the berries sinking to the bottom during baking.

Step two; Mix the wet ingredients in a separate bowl. Add the zest of lemons at this point.

Step three. Fold wet ingredients with the dry ingredients alternating with milk. Be careful not to overmix.

Step 4; Stir in the flour-coated blueberries to distribute throughout the muffin batter. Afterwards, cover the muffin batter and let it sit for at least 30 minutes before baking.

In the meantime, preheat the oven to 200C and make the streusel.

Step 5. To make the streusel, combine flour, butter, sugar, and lemon zest. Mix this into a crumbly mixture and set it aside. After the muffin batter has chilled for at least 30 minutes, fill a large muffin pan with the muffin batter and sprinkle the streusel on top. Very slightly, press the streusel into the muffin batter so that it won’t fall off after baking.

Step 6. Bake in a preheated oven at 200C for the first 6-7minutes, then reduce the temperature to 160C and bake for another 10-15 minutes.

Notes for success.

1. Coat wet blueberries with a bit of flour to lower the likelihood of the blueberries sinking during baking.
2. Chilling the muffin batter for 30-60 minutes before baking muffins ensures a more tender and tall muffin. This is because the flour in the batter will absorb more moisture hence tender muffins.
3. Always use room temperature eggs.
4. Baking soda will neutralize the acid in the muffin batter.
5. Very lightly press the streusel into the muffin batter before baking.