Here is my highly-requested recipe for blueberry muffins that you can make with any berry, or any fruit for that matter!
- 1 cup (7 oz / 200 g) blueberries, mixed berries, or other fruit, cut into small cubes
- 1 1/2 c (200 g) flour
- 1/2 c (100 g) sugar
- pinch of salt
- 2 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 4 tbsp (60 g) butter, melted and slightly cooled
- 1 egg
- 1/3 c (80 ml) milk
- 1/3 c (80 ml) yogurt
- 1/2 tsp lemon zest
Preheat oven to 400°F / 200°C. Butter muffin tins or line with paper liners.
Toss blueberries with 1 tsp of flour in a small bowl and set aside.
In a large bowl stir together flour, sugar, salt, baking powder and cinnamon.
In a medium bowl, beat together the butter, egg, milk, yogurt and lemon zest. Gently fold the wet ingredients into the dry until they are only just combined. Do not over mix. Delicately fold the blueberries into the batter, taking care not to crush or break them.
Fill the muffin tins only about 2/3 of the way up, then sprinkle the tops of the muffins with sugar.
Bake for 20-25 minutes in the preheated oven, until they are golden-brown.
Orange and almond: add 1/2 cup (50 g) slivered almonds in with the dry ingredients, and substitute 1 teaspoon orange zest for the lemon zest.
Lemon poppyseed: Add a teaspoon of poppy-seeds to the dry ingredients. Add two teaspoons of lemon juice and an extra teaspoon of lemon zest to the wet ingredients.
Apple pie spiced: Substitute 1 cup (200 g) finely diced apple for the berries. Add 1/2 tsp nutmeg and 1/4 teaspoon of cloves to the dry ingredients.
Chocolate chip: Add 1 cup (200 g) chocolate chips to the dry ingredients.