Guess who’s back, back again! No more hiatus for me, people, because I handed in my dissertation this week, which means I have a three month vacation now (if my dissertation is good enough, but let’s just assume it is)! I worked really really hard to be able to make my deadline on Thursday, and was absolutely exhausted afterwards. Still am a little, in fact.
The first thing I did with my new found freedom on Friday was bake these delicious muffins! Well, actually, the first thing I did was watch the new episode of Orphan Black, because that series is my favourite at the moment. But then I baked these muffins. I had frozen a bunch of fresh blueberries for this exact purpose a few weeks ago, and I still had a lime lying around, so I figured I’d throw them together. Turns out that was a good idea!
I also used caster sugar instead of granulated sugar for these muffins and I think I prefer the caster sugar, actually. I’m pretty sure it makes the muffins just the tiniest bit more moist, which I like. Either way, these turned out great, so here’s the recipe for ya!
You’ll need… (for 10-12 muffins)
- 250 g plain flour
- 1½ teaspoon baking powder
- 200 g white caster sugar
- pinch of salt
- 120 ml sunflower oil
- 2 eggs (medium)
- 1 lime (zest + juice)
- 200 g fresh blueberries
- muffin tin (for 12 muffins) and, optionally, paper cases
- and an oven, of course! These muffins need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt and baking powder. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture.
2. Mix the wet ingredients together The wet ingedrients basically means: everything else. Take a smaller bowl and mix together the sunflower oil and the eggs until they’re combined. Then you have to grate and squeeze the lime, and add all of the zest and juice to the wet mixture. Mix it together, and last but not least; add the blueberries and gently f0ld them through as well.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease it, if you don’t have paper cases) and then spoon the mixture into the cases.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 25-30 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool for 5-10 minutes before transferring them to a wire rack and letting them cool completely.
And there you have it! Your own blueberry and lime muffins – enjoy!