Soft and fluffy, these muffins melt right in your mouth. Easy, one bowl recipe.
There are some things that are just meant to be- like combining lemon and blueberries. Each bite is bursting with the citrusy and tangy, sweet and juicy flavors of lemon and blueberries. It isn’t overly sweet and perfect for the summer!
Now I know that some would call this dessert, but eat these for breakfast, I won’t judge you! After all, fruits are good for breakfast.
You don’t find berries quite easily in India and when I saw a pack of fresh blueberries at the supermarket, I did a happy dance in my head and grabbed the pack immediately. Thought all night about things I could bake with this bounty and make the flavor pop and I finally zeroed in on these muffins. Come morning, and I got down to business.
If you can’t find fresh blueberries, you may even use frozen or even other berries in its place, lemon is forgiving that way.
- 1½ cup All purpose flour/ maida
- ¾ cup Sugar plus 1tbsp sugar for sprinkling on top
- 1 cup curd
- ½ cup flavorless oil
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tbsp lemon juice
- Zest of one lemon (optional)
- 1 cup blueberries
- Pre-heat oven to 180 degrees C.
- In a large bowl, mix the curd and sugar until the sugar slightly dissolves. Add the baking powder and baking soda and let it rest for about 2 minutes as the mixture turns frothy.
- Next, add the oil and lemon juice. Add the sieved flour and mix well but do not overmix.
- Fold in the blueberries gently, you do not want to crush them. Leave a few blueberries to be added on top of the batter.
- Line the muffin tray with paper liners and pour the batter upto ¾th of the liner. Add the remaining blueberries and sprinkle with the sugar.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
You can also use frozen blueberries instead, no need to thaw them.