Happy Monday, lovely people! After weeks of excess and over the top muffins, it feels good to get back to simple, yet still delicious. My daughters left Dubai to return to the US and university over the weekend, so you know I need some cheering up. And there is hardly anything more cheerful than the smell of freshly zested lemons, am I right? That’s why they put it in cleaning materials too, by the way. It is part of the brainwashing program designed by marketing types to convince us that cleaning is fun and uplifting and we should buy more lemon-scented soaps and sprays. But I tell you no lies: These muffins are the real thing. Get some in the oven and you will feel better in no time.
For the muffins:
2 cups or 250g flour
1/2 cup or 115g sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large lemon (for zest and 1/4 cup juice)
3/4 cup or 180ml milk
1/3 cup or 75ml vegetable oil
1 small punnet blueberries (about 125g or 4.4 oz) Reserve 12 for popping on the top of the muffins before baking, if desired.
For the topping:
Powdered or icing sugar to sprinkle, optional
Preheat your oven to 375°F or 190°C. Butter your 12-cup muffin tin or line it with paper liners.
Add the flour, baking powder, baking soda and salt into a large mixing bowl.
Grate in the lemon zest and mix. Juice your lemon.
In another smaller bowl, whisk together the eggs, sugar, milk, juice and oil.
Pour the wet ingredients into the dry ones and stir until just mixed through.
Fold in all the blueberries, except 12, if saving.
Divide the mixture between the muffin cups in pan.
If you saved berries for the top, now is the time to pop one on the top of each cup. (They might still sink, but I figured it was worth a shot.)
Bake in your preheated oven for 20-25 minutes or until golden.
Allow them to cool for a few minutes then remove the muffins to a wire rack to cool completely.
Sprinkle with a little powdered or icing sugar, if desired, and serve.
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Adapted from this BBC recipe.