Blueberry Lemon Muffins with Caramel Drizzle


Summer is finally approaching! It feels like I've been waiting for so long. Goodbye dreary mornings and hello Sunshine drenched, birds tweeting, rise and shine mornings! I don't know about you but I have a hard time getting up if it's dark and rainy. If it's warm and bright out though I'll be up (and smiling too)! Another thing I love about Spring and Summer is picnics! Gingham blankets, punnets of strawberries and (occasionally) rose wine. These muffins are the perfect picnic fodder too. Light, moist and delicately flavoured with tangy, sweet blueberry bursts. Summer in a mouthful!

I've been playing around with this recipe for a while now and have finally created the perfect blueberry muffin, with just a hint of lemon and vanilla. The yoghurt adds a lovely creamy taste and helps keep the muffins moist for days. These are so easy to throw together too. Just mix the wet and dry ingredients separately with a whisk or fork and then combine until just mixed. So easy! 





Recipe (makes 12 muffin size cakes):

Ingredients:
195g Plain flour
1 teaspoon Baking powder
1/4 teaspoon Bicarbonate of Soda
A pinch of Salt
125ml Vegetable/Sunflower oil
160g Brown Sugar (light)
1 Large egg
125ml Greek yoghurt
Zest 1 lemon
1 tablespoon Lemon juice
125g Blueberries
2 tablespoons Caramel sauce

Method:
  1. Pre-heat oven to 170C or Gas mark 3. Put cupcake/muffin cases in a cupcake tin.
  2. Mix flour, baking powder, bircarbonate of soda and salt in a bowl and set aside.
  3. In another bowl combine oil, sugar, egg, yoghurt, zest and lemon juice and whisk until smooth.
  4. Add the blueberries to the flour and stir.
  5. Add the dry ingredients to the wet ingredients and mix until just combined (try not to overmix).
  6. Pour into your cupcake/muffin cases and bake for about 20 minutes. They are cooked when a toothpick inserted comes out clear.


I've drizzled mine in caramel sauce (like you do!) however they are perfectly lovely without. By the way if you're interested in making caramel sauce then go check out my recipe here! It is dangerous though so beware (you won't be able to stop eating it with a spoon) it is extremely high in sugar and fat. You can buy caramel sauce from most supermarkets but homemade has so much more flavour (in my opinion!).

Happy baking!

Bee
xxx



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Bee
xxx

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Copyright © 'A Rose Tinted Kitchen' 2013 All Rights Reserved. It takes a lot of time developing, testing and photographing my recipes but seeing them pop up on other blogs makes it all worth it. Just remember to please provide a link back to my recipe. Thanks and happy baking!

Bee
xxx