“Blogiversary” blueberry and lemon muffins
Today, 2 years ago, I ventured into the exciting world of blogging on Food24. It feels like I have my own little family on this blogasphere with the likes of the food24 team, old bloggers, new bloggers and of course my regular readers. Words cannot express how much all of you inspire me. I learn somehting new everyday. Thank you all for your support throughout the years. P.s. Those of you that want to subscribe(or resubscribe) to my blog or follow me on twitter, see my side bar!
I’m sure I’ve mentioned before that I don’t have a huge sweet tooth, but every now and then I get a craving for something that is sweet but also tart. Walking past all the gorgeous punnets of bluberries at PnP, I couldn’t help but think how divine they’ll be in a soft and spongy muffin with a lemony kick. So I rushed home with bluberries in hand like it was the Olympic torch and started baking muffins for dinner – yes, you read right, dinner. Mwahahahaha! These muffins came out just as I imagined which resulted in me doing a happy dance in the kitchen(Come on, we’ve all done that!). To make them even more luxuriant, I whipped up some a cottage cheese icing and drizzled some over the muffins. Drooling? It’s amazing how much joy breaking open a freshly baked blueberry muffin can bring, I love how the berries burst and become all gooey. Enough babbling, here’s the recipe. xx
Blueberry and lemon muffins
makes 9 large or 12 standard
125 ml (1/2 c) vegetable oil
125 ml (1/2 c) sugar
1 small tub (+ – 175 ml) plain yoghurt
Juice and zest of 2 lemons
500 ml (2 c) cake flour
2.5 ml (1/2 t) bicarb
15 ml ( 1 T) baking powder
pinch of salt
125 g fresh bluberries
Preheat the oven to 200 degrees celcius(conventional) or 180(convection).
Beat the oil and sugar together. Add the eggs and beat until light and creamy.
Stir in the yoghurt, juice and zest.
Sift dry ingredients together in a separate bowl. Add the berries and coat well with the flour mixture(this allows them to be more evenly dispersed into the mixture).
Fold the dry mixture into the egg mixture until well combined. Try not to over mix.
Spoon into a well greased muffin tin (fill them just over 3/4 full)
Bake for 15 – 20 minutes.
Best served slightly warm.
Lasts up to 5 days in an airtight container.
TIP: you can use thawed frozen berries.
For the icing (optional):
85 g butter, softened
500 ml icing sugar
+- 100 ml smooth cottage cheese
2 ml vanilla essence
15 ml lemon zest
Beat the softened butter and sugar together, add the cottage cheese bit by bit beating all the while until it’s reached the consistency you desire. Stir in the essence and zest.