Friday, March 11, 2011

Blueberry Muffins with Lemon Sugar Crust

The main highlight of these muffins is the crunchy lemon sugar crust! Plus, the refreshing lemon and the fruity blueberries are so welcoming in these muffins. :)

These blueberry muffins are extremely soft and fluffy and the credit goes to *drums rolling*... Yogurt! I never know that yogurt makes so much difference to the texture and these muffins have definitely changed my opinion of yogurt in bakes.

Thanks to Table for 2 or more for sharing the recipe. :)

Blueberry Muffins with Lemon Sugar Crust
Adapted from: Table for 2 or more

Ingredients (Makes 6)
125 g cake flour / superfine flour
1/2 tsp baking powder
1/2 tsp baking soda
100 g sugar
1 1/2 tsp lemon zest
60 g blueberries
1 egg
40g butter, melted
100 ml (150 g) plain yogurt

1. Prepare the lemon sugar topping by removing 2 tbsp of sugar and combine it with 1 tsp lemon zest. Set aside.
2. Sift cake flour with baking soda and baking powder together into a bowl. Mix in the balance of sugar and lemon zest.
3. In another bowl, lightly beat the eggs and combine with melted butter and yogurt.
4. Make a well in the centre of the flour mixture and pour in wet ingredients. Give it a quick mix using a spatula. Do not over-mix; mixture should be lumpy.
5. Add in the blueberries and mix lightly.
6. Spoon the batter into the muffin cups and sprinkle with some lemon sugar.
7. Bake in a preheated oven at 180°C for 25 minutes or until a skewer inserted into the centre comes out clean.