Blueberry Lemon and Ginger muffins

The last couple of weeks I have been obsessed with The Great British Baking Show. I know I am late to the party, but better late than never, right? It’s such a feel good show, but also it has been inspiring me to get in the kitchen and try some new recipes. I had some ginger and lemons laying around in the kitchen and I decided to use those to make Blueberry Lemon and Ginger muffins. I haven’t used ginger in baking before, and I’m kicking myself for not trying this before! They came out great!

Making the Blueberry Lemon and Ginger muffins

You’ll want to get a couple of things ready to bake these. First, make sure you set up your equipment and all the ingredients. Nothing is worse than when you need to run around and measure things out with dirty hands because you didn’t do it ahead of time. It’s much easier to set everything up and measure it out before starting the recipe. Do I do this every time? Absolutely not.

Equipment

2 bowls, spatula, spoon and baking cups.

Mixer. An electric mixer comes in handy here. I have a hand held KitchenAid and it’s been a great friend to me. Someday, I wish to have the KitchenAid stand mixer. (I’m making my husband read this blog *hint hint*). You can also use a whisk with no problems, it’s just a bit tougher on your arm.

Muffin pan. Self-explanatory, you’ll need that to be able to have the perfectly shaped muffins.

Cooling rack. I definitely recommend buying a cooling back if you are getting into baking. This will become your best friend after taking out your delicious treats out of the oven. It stops the baked goods from having soggy bottoms. No one likes soggy bottoms.

The batter

If you are new to baking, you probably don’t know that you need to mix ingredients in very specific steps. Otherwise, something usually goes wrong. Either the batter doesn’t mix well, or overmixed and becomes tough, the muffins don’t actually rise. There is a bunch of things that can go wrong, so make sure you are following the steps in the recipe. First, you’ll want to mix all the dry ingredients together in one bowl and wet ingredients in another. Then combine the two and have the beautiful, sticky butter that will become your muffins.

The batter for muffins is quite thick and can be hard to spoon in the muffin cups. The trick that I found is having a bowl of water and dipping the spoon in after every scoop. If you have any better tricks, let me know in the comments!

Baking the muffins

Set the oven to 350º. You’ll want to bake the muffins until they are a golden color on top, so about 25-30 minutes. Before taking them out of the oven, check with a toothpick or a knife if the is done. If the batter is still raw, keep baking for additional couple of minutes, but be careful to not overbake.* I had to bake mine for 29 minutes.

After they come out of the oven, let them cool for a few minutes, take them out of the baking pan and onto the cooling rack. Let cool for 5-20 minutes. You can eat muffins hot, just make sure you don’t burn yourself, those blueberries will be lava.

Try these other deserts!

German Chocolate Cake Brownies

Easy Tiramisu

Print Recipe

5 from 3 votes

Blueberry Lemon and Ginger muffins

Perfect spring recipe to get your back into baking

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 people

Equipment

• 2 medium bowls
• Spatula
• Electric mixer or whisk
• Muffin pan
• Cooking rack

Ingredients

• 2 Cups unbleached all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 large egg room temperature*
• 1 cup caster sugar I used cane sugar
• 4 tbsp unsalted melted butter
• 1 large lemon juiced
• 1 tbsp grated fresh ginger
• 1 cup sour cream or plain Greek yogurt
• 1 ½ cup wild blueberries fresh or frozen

Instructions

• Set the oven to 350º
• Mix the flour, baking powder and salt in one bowl and set aside.
• Add the egg to the second bowl and mix until the egg is light and fluffy.
• Add sugar and mix rigorously until the mixture is thick. About 30-45 seconds.
• Add melted butter and mix until well combined.
• Add the sour cream (or yogurt) until well combined.
• Add the juice from the lemon and ginger. Mix everything together.
• Mix the wet and the try ingredients together until well combined.
• Fold in the blueberries. Be careful here to not smash the blueberries.
• Add batter to baking cups. The batter will be sticky.**
• Bake for 25-30 min or until cooked throughout.***

Notes

*To quickly bring your egg up to room temperature, put the egg in a bowl of warm water for about 5 minutes.

**I dip the spoon into a bowl of water after each spoonful. This helps the batter slide off the spoon. Don’t dip the batter into the water before putting it in the baking cup!

***Check if the muffins are completely baked by sticking a toothpick or a small knife into the muffin and see if it comes up clean, if it doesn’t continue cooking for additional time. Be careful not to over bake.