Wholewheat Blueberry & Lemon Muffins
Contributed by
Freddie Breen
SHORT DESCRIPTION
This recipe makes about 9 muffins, each weighing approximately 120 grams, but you can alter the sizes however you like — if you prefer a smaller muffin... or a bigger one! - (Freddie Breen)
DESCRIPTION
- Preheat your oven to 220º celsius — I use fan-forced for an extra crunchy top.
- Make your streusel. Remember the last good muffin you had with a crunchy domed top? That stuff is the streusel. Mix all of the ingredients for your streusel together and crumble the butter into the flour, sugar and cinnamon using your fingers. Make sure you have some pea-sized lumps of butter in there; you’re not looking for a breadcrumb consistency. Refrigerate until needed.
- Mix your dry ingredients: Mix your wholewheat flour, baking powder, baking soda, salt and cinnamon together until evenly distributed.
- Mix your wet ingredients: In another bowl, mix the melted butter into the sugar using a whisk until completely combined. Add your eggs one at a time, whisking in-between, then add maple syrup, yoghurt and lemon zest and stir until completely incorporated.
- Combine your wet and dry ingredients: Pour the dry ingredients over your wet and use a spatula to combine. Use wide motions to bring your batter together, and do not over-mix. When it is just beginning to come together and there is still plenty of dry flour visible, stop.
- Add your blueberries: Toss your blueberries with a little flour (this is to prevent sinking) and then fold into your batter, making sure that they are evenly distributed but that you are not over-mixing. It’s the Golden Rule of the Muffin!
- Allow your batter to rest. Letting the batter sit for 15 minutes at room temperature is key; it will allow the flour to hydrate and start to activate the baking soda and baking powder for the leavening. I’ve made muffins before and omitted this step, and they just weren’t the same.
- Prepare your muffins. Line your muffin cups with muffin liners or baking paper, then fill them to your desired size. I measured them in 120-gram increments and got exactly 9 generous-sized muffins. Sprinkle them generously with the streusel from earlier.
- Bake. Into the oven at 220º for 5 minutes. Then reduce the temperature to 180º without opening the oven, and continue baking for 15-18 minutes (or until a toothpick comes out clean).
- Enjoy! Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire wrack. Or just eat them while they are fresh out of the oven, still steaming hot and the blueberries literally bursting with flavour. They are perfect on their own, but a cup of coffee and a bit of soft butter is pretty nice too.
INGREDIENTS
Streusel (the crunchy goodness on top):
- 2 tbsp of cold unsalted butter, chopped
- 3 tbsp of white sugar
- 3 tbsp of Honest to Goodness Organic Stoneground Wholewheat Baker’s Flour
- 1/4 tsp of Ground Cinnamon
BATTER: - 1 + 1/2 cups of fresh or frozen blueberries (no need to thaw if using frozen)
- 270 (2 + 1/4 cups) grams of Honest to Goodness Organic Stoneground Wholewheat Baker’s Flour
- 1/2 ttsp of Ground Cinnamon
- 1 tablespoon of Baking Powder
- 1/2 tsp of Baking Soda
- 1/2 tsp of fine salt
- 125 grams of melted unsalted butter, cooled slightly
- 200 (1 cup) grams of white sugar
- 2 eggs at room temperature
- The zest of 1 lemon
- 2 tsp of Honest to Goodness Organic Maple Syrup
- 250 grams (1 cup) of Greek yoghurt
