LEARN How To Make these moist Lemon Blueberry Muffins From Scratch Easily

These lemon and blueberry muffins turned out better than I expected. Moist,easy to put together in no time and amazing taste!Check more details out here!
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115G UNSALTED BUTTER
115G GRANULATED SUGAR
110G MUSCAVADO SUGAR
115 SOUR CREAM
2 X TSPNS VANILLA EXTRACT
285 PLAIN FLOUR
1X TSP BAKING POWDER
1X TSP BAKING SODA
60MLS FULL FAT MILK
60MLS FRESH LEMON JUICE
ZEST OF 4 LEMONS
300-350 G BLUEBERRIES
PINCH OF SALT
2 LARGE EGGS.
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STREUSEL TOPPING
100-150G DIGESTIVE BISCUITS
100G PLAIN FLOURS
60G UNSALTED BUTTER
PINCH OF SALT
ZEST OF 2-3 LEMONS
50-70G MUSCAVADO SUGAR
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Method:
|.In one large bowl,
|.Add butter,sugar ,lemon zest milk,lemon juice and sour cream and mix together.Set aside
|.In another bowl add flour baking powder,baking soda and salt and whisk together.
|.Add flour to wet ingredients and stir together with vanilla extract
|.Sprinkle flour on blueberries before adding to butter.
|.Fold Blueberries gently into batter and scoop into muffin cases.
|.Add streusel topping and leave to settle on counter top for 15-20 mins before baking
|Bake at 170 degree C for 25-30 minutes
|.Recipe yields 12 regular sized muffins but or 9 jumbo muffins
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