Recipe – Lemon Blueberry Muffins

Hello world! I just completed another dental implant surgery last Saturday and is still recovering from swollen gums. This implant surgery is taking much longer than expected because I am experiencing some bone loss after every surgery and the surgeon cannot drill the screw into my gums.

Ok I shouldn’t elaborate much on the details in case it kills your appetite. But it is a good week for rest and recuperation after all the work for the past few weeks. Everyday, I eat porridge or noodle soup or some healthy soft food. This becomes my detox plan and I have since lost some weight. But I feel hungry very easily and the food cravings I have are very unhealthy. I hope I can go back to my usual meals soon.

Anyway, these lemon blueberry muffins were baked a few weeks ago because I saw a box of blueberries in NTUC and was tempted to buy them. I wanted to make tarts but had no idea how to do it. And I was craving for some muffins and saw this recipe by Matt Armendariz with buttery crust on top of the muffins. This was definitely a good chance for me to feel the texture of butter after rubbing it into the flour.

Lemon Blueberry Muffins
Adapted from Cookingchanneltv

Ingredients
2 cups of flour
1/2 cup sugar
1/2 tsp baking soda
1.5 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup corn oil
1 egg
zest of 1/2 a lemon
2 tbsp lemon juice
1 cup fresh blueberries

Topping
1/2 tablespoon butter, cold
2 tablespoons sugar
1 1/2 tablespoons flour
1/2 teaspoon lemon zest
pinch of salt

Method
1. Prehead the oven at 200 degree celsius.
2. Cream the butter till pale yellow. Gradually add in sugar and mix well.
3. Sift flour, salt, baking powder and baking soda together.
4. Add in sifted flour and milk alternately until mix well.
5. Add in egg, oil, lemon zest and lemon juice into the mixture.
6. Fold in the blueberries. Spoon the batter into the prepared muffin tin.
7. Combine all topping ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.
8. Bake at 200 degree celsius for 20–25 minutes or until a tooth pick comes out clean.

Muffins will last, at room temperature in an airtight container, for up to 3 days.  I like them best the day they are made.