Blueberry Muffins
The kind you end up making all summer.
A simple blueberry muffin with a high-domed top and a bright note of lemon. The sumac sugar gives the crust a subtle tang that makes them feel a little more interesting than the classic version.
These are the kind of muffins I like to bake in summer, when blueberries are plentiful and breakfast doesn’t need much more than good coffee and something warm from the oven. Best eaten the day they are made, preferably while still slightly warm.
Blueberry Muffins
Makes 6 muffins
INGREDIENTS:
210 g all-purpose flour
8 g baking powder
3 g fine sea salt
110 g sugar
zest of 1 lemon
80 g unsalted butter, melted and cooled
2 large eggs, at room temperature
80 g milk, at room temperature
1 tsp vanilla extract
160 g blueberries
2 tbsp sugar + 2 tsp sumac + pinch of salt for topping
Equipment
6-cup muffin pan
6 paper liners (optional)
Large mixing bowl
Medium bowl
Whisk
Rubber spatula
Fine-mesh sieve
Wire rack
METHOD
Preheat the oven to 220°C. Butter a 6-cup muffin pan and set aside.
In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and slightly damp.
Add the eggs and whisk just until smooth. Add the melted butter, milk and vanilla and whisk until combined.
Sift the flour, baking powder and salt into a separate bowl.
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix.
Toss the blueberries with 1 teaspoon of the measured flour and gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling each almost to the top.
Sprinkle the tops evenly with the sumac sugar.
Place the pan in the oven and immediately reduce the temperature to 200°C. Bake for 20 to 25 minutes, rotating the pan halfway through, until the tops are golden brown and a skewer inserted into the centre comes out with a few moist crumbs attached.
Allow the muffins to cool in the pan for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely.
The muffins are best the day they are baked, but they can be wrapped individually and stored at room temperature for up to 3 days.
