Lemon Blueberry Muffins!

I got two boxes of Blueberries and the first thing that popped into my head was Blueberry Muffins. I added Lemon to give them the extra kick and believe me Blueberry Lemon combination is pure heaven. Now Muffins are always accompanied by Coffee but this time around I made a Cranberry Lemonade. I will post both the recipes below.

For the Muffins:

  • All Purpose Flour: 1 1/2 cups
  •  Lemon Juice: 2 tsp
  • Baking Powder: 1/2 tsp
  • Baking Soda: 1/2 tsp
  • Fresh Blueberries or Dried Ones : 1 cup
  • Eggs: 3
  • Castor Sugar: 1 cup
  • Butter: 1 Slab
  • Butter Milk: 1/2 cup

I often use milk in making my Muffins, but this time around I used Buttermilk and my muffins turned out so soft. The trick to keep your blueberries on the top is to roll them into your castor sugar and put them in the last. They wont sink and go to the bottom. Now sift your dry ingredients and keep them aside. Now on low speed beat butter and add sugar: beat for a 5 seconds or till well combined. Add eggs one at a time. Add your dry ingredients and sprinkle lemon juice. Add in Buttermilk at last. You can use a spatula to fold in the dry ingredients. Now sprinkle your sugar coated blueberries on top.

Preheat your oven to 350 degrees. Line your tray with muffin papers and using an ice cream scoop pour in 3/4 of the cups. Bake at 350 for 20 to 25 mins. Lower your oven temperature if you feel they are getting crisp on the outside.

For Cranberry Lemonade:

  • Cranberry Juice: 1 glass
  • Lemonade: 1/ 2 glass
  • Mint leaves
  • Soda optional
  • Ice Cubes

Since Cranberry Juice is a bit tangy you can add Sugar to your lemonade and that will balance out the acidity.

 

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