Lemon and Blueberry Muffins

(pic : servingtheseasons)

Ingredients :

185 gr plain flour
160 gr stone-ground wholemeal plain flour
3 tsp baking powder
half tsp bicarbonate of soda
half tsp salt
300 gr fresh or frozen blueberries
2 eggs
110 gr caster sugar
125 ml light olive oil
125 milk
60 ml sour cream
very finely chopped zest and juice of 1 lemon
very finely chopped zest and juice of 1 orange
demerara sugar (optional), for sprinkling



How To Make :

1. Preheat your oven to 200 Celsius degrees. Lightly butter a 12-holes muffin tin (or sit paper liners in each hole) and set it aside.

2. Tip the flours, baking powder, bicarbonate of soda and salt into a large bowl. Whisk them together with a balloon whisk for 1 minute so they're thoroughly combined. Add 190 gr of the blueberries and toss them about gently to coat them in the flour mixture.

3. In a separate bowl, whisk together the eggs, sugar, oil, milk, sour cream, citrus zest, and juices. Pour the citrus mixture into the flour mixture and mix them gently and quickly together until they're just combined; the batter will look a bit lumpy, which is fine.

4. Divide batter evenly between the muffin holes. Press a few of the remaining blueberries partly into the top of each muffin and sprinkle with the demerara sugar, if using.

5. Bake for about 20-25 minutes or until the muffins are golden brown and the tops spring back when gently pressed. Cool the muffins in the tin on a wire rack for 1 minute, then carefully loosen around the edges if necessary and lift them out onto the rack to cool completely.

6. These muffins are lovely served barely warm, either as is, or with butter, ricotta or cottage cheese.

Source : Belinda Jefferey - Mix & Bake