Donal's Bursting Blueberry Muffins
Light and fresh with the addition of lemon zest they are wonderfully easy to make. I sometimes add a couple of tablespoons of fine polenta or semolina for texture and colour to the batter in place of a tablespoon or so of plain flour.
Ingredients:
- 210g plain flour
- 150g caster sugar
- 2 tsp baking powder
- Pinch salt
- Zest of 1 lemon
- 75g butter, melted
- 1 egg
- 160ml buttermilk
- 200g blueberries
For the crumble top:
- 70g plain flour
- 110g light brown sugar
- ½ tsp cinnamon
- 40g butter, melted
Method
1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and line a 12 hole muffin tin with paper liners.
2. Start with the crumble topping. In a small bowl, whisk the flour, sugar, and cinnamon together then pour in the melted butter and mix until crumbs form.
3. For the muffins, in a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest.
4. In another large bowl, whisk the melted butter, egg, and buttermilk – don’t worry if this mixture looks a bit curdled, it’s all good!
5. Add the wet ingredients to the dry, and stir just enough to bring the batter together – take care not to overmix, which can make your muffins tough.
6. Add in the blueberries, and fold them in gently, just enough to distribute them, again taking care not to overmix the batter.
7. Scoop the batter evenly into the 12 muffin liners then sprinkle the crumb topping over each muffin – breaking up the crumbs with your fingertips as you go
8. Bake for 28-30 minutes, until the muffins are golden brown and a skewer inserted into the middle comes out clean.
Help support sick children
By taking part in this year’s Great Irish Bake, you can help raise urgently needed funds for sick children in Children’s Health Ireland hospitals and urgent care centres at Crumlin, Temple Street, Tallaght and Connolly.
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