Ingredients
1 large egg
55g unsalted butter
55g caster sugar
55g dark brown sugar
43g grams Greek yoghurt or sour cream
1/2 tsp vanilla extract
140g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
40 ml milk of choice – you may need a splash more
125g blueberries
Lemon Ginger Sugar
60g raw sugar
1/2 tsp grated ginger
1/2 tsp lemon zest
Summary
Blueberries have hit the shelves and we’re celebrating with what we think might be the best blueberry muffins ever by Justine Doiron . What makes them the best? Well they come together in one bowl… or technically two, but the second bowl is for the ginger, lemon sugar which gives every perfectly balanced muffin a crunchy, spiced kick!
Best Blueberry Muffins
Position a rack to the center of the oven and preheat to 190°C.
In a large bowl, whisk together the eggs, butter, sugars, yogurt, and vanilla until smooth.
Add in the flour, baking powder and salt. Mix, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter.
Mix in the blueberries with a spatula.
In a small bowl, add the raw sugar, ginger and lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
Line muffin tins with baking paper or patty pans and equally portion the batter into each cup (this quantity of batter should make 6 large or 12 small muffins). Sprinkle with a generous helping of lemon ginger sugar.
Bake for around 25 minutes or until the tops are domed and a skewer inserted comes out with only hot blueberries.
Let cool for a few minutes, then enjoy.
Hints and Tips
If you hate it when the blueberries explode in the muffins then try freezing them before you bake, they’ll hold their shape beautifully.
Recipe by Justine Doiron
