Blueberry Lemon Muffins

When blueberries go on sale, what do bakers do? Buy them in abundance, then decide what to bake with them! Hahaha... This was what I did last weekend.


Besides baking blueberry chiffon cake, I also baked Blueberry Lemon Muffins. 

Recipe for Blueberry Lemon Muffins, modified from "500 Cupcakes & Muffins" by Fergal Connolly.
Makes 12 regular muffins


Ingredients:
115g Unsalted butter, softened
95g Caster sugar
265g Plain flour
1 tbsp Baking powder
2 Eggs, lightly beaten
225g Whole milk
1 tsp Lemon Extract
125g Fresh blueberries


Method:

1. In a mixing bowl fitted with K-beater, beat butter with sugar.
2. Add eggs one at time, mix till incorporated.
3. Add lemon extract. Mix well.
4. Add sifted flour and baking powder, alternate with milk, ending with flour.
5. Fold in fresh blueberries.
6. Spoon them into prepared cupcake papers.
7. Bake at 180C for 22mins, or until golden brown.
8. Remove muffins from the tray and served hot.
9. Store in an airtight container for up to 2 days, or freeze for up to 3 months.

Note:

• I used my homemade lemon extract and found that the lemon smell wasn't too prominent. I will add 2 tsps in future.
• I also found that one punnet of blueberries was not enough. Two punnets should be nice. Unless you don't mind the buttery muffin taste, then you can safely use one punnet. :)