I have only just posted a recipe with blueberries, and here they are back again. Since one of the local supermarkets seems to have them in weekly now, it is a real treat for those of us how have done without for so long. I am all about trying my best to eat seasonal and what is grown here in the land that is Spain. It is so easy to walk into a supermarket and buy something, anything, from any far flung place on earth. We are fortunate around here, as so much is grown here. Strawberries, for example are a winter through to early spring berry around here and they are grown in the droves. So, you won't often see me posting recipes with strawberries in the summer time. Simply because they just aren't available.
Blueberries are not grown locally as the climate is too arid and hot to grow them. So, I was pleased to find that these were grown in the north of the country. The climate there is far cooler and damp. So, perfect for hardy berries like these. They are becoming my weekly treat. This past week, I used them in the Fig & Blueberry Crostini, just with yoghurt and now with these muffins. Hoping to get some more tomorrow and try out something else.
In the meantime, these delicious muffins make perfect snacks, breakfast treats, or just when you feel like having a muffin.
I have to say, these muffins are at their absolute best, straight out of the oven. The blueberries are hot and melted and just oh so good. That being said they aren't too shabby later on in the day either. Like most home made muffins, they don't stay fresh for long. So, these are best the day they are baked, but will be fine the following day as well. I wouldn't keep them along longer as they will go stale. You could easily freeze them from fresh and defrost when you feel like having one. Freezing them, does preserve the freshness. If you choose to freeze them, let them cool completely first. Then transfer them to freezer bags or a similar container.
I used yoghurt in these muffins as opposed to milk or butter milk. The yoghurt gave the muffins a slightly denser texture. If you prefer, you could just as easily substitute milk for the yoghurt in this recipe.
Blueberry Lemon Muffins
Makes 12 / Prep time: 10 minutes / Bake time: 15 minutes
1 1/2 Cups/185 grams of flour
1/2 Cup/100 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup/125 grams butter at room temperature
2 large eggs
2 teaspoons of vanilla extract
1/2 Cup/120 ml Natural yoghurt
Zest and juice of 1/2 a lemon
1 Cup/200 grams fresh blueberries
Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
In a medium sized bowl sift together the flour, baking powder and the salt.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
Next, add half the flour to the batter and stir in gently. Then add the yoghurt and mix in the remaining flour. Once it is all incorporated, and the blueberries and stir to combine.
Pour batter into your prepared muffins tins and bake anywhere from 15 - 20 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.
Click the downloadable link below to print recipe!
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