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
Method
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.
