Blueberry Lemon and Ginger muffins
Perfect spring recipe to get your back into baking
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.