So over the weekend I cooked up a little treat in the form of pea and asparagus risotto, with herby chicken in a white wine and mascarpone sauce. It was delicious, and is one of my favourite meals to make. The only thing is, you need only a few tablespoons of mascarpone for the sauce, so what do you do with the 200g of mascarpone left in the tub? Well, my lovely other half wanted some Blueberry Muffins, so together we came up with this scrummy Blueberry Muffin recipe.
It’s super easy to make and they are beautiful in their texture – very light and fluffy. You may remember my post on Strawberry Muffins, well these are just as good! A completely different way to make them, the batter is different and so is the flavour, but not in a bad way. In fact, in a very very good way!
- 75g of unsalted butter
- 175g of sugar
- 1 egg
- 2 tsp lemon juice
- 200g of mascarpone cheese
- 225g of all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 200g fresh blueberries
- Preheat the oven to 175 degrees and line your muffin tray with muffin cases.
- Blend together the butter and sugar until they are well combined and light and fluffy in texture.
- Beat in the egg, mascarpone and lemon juice until just combined.
- Then, in a separate bowl, whisk the flour, baking powder, baking soda and salt.
- Combine the dry and wet ingredients, and then gently fold the blueberries into the muffin batter using a spatula.
- Finally, spoon the batter into your muffin tins and bake for approximately 20 minutes, or until muffin tops are golden brown.
Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely. Since they are full of juicy blueberries, they stay moist for days; simply reheat in the microwave or oven to refresh.
Did you know that blueberries are good for you? They’re considered a “superfood“, supposedly good for the brain. At least that’s what I tell myself when I’m on my third (fourth, fifth) one of these blueberry muffins. Nutrition justification .. Works every time!
The mascarpone cheese is smooth, creamy, subtle in flavour and is less rich than butter which compliments any fruit it is paired with. It’s more commonly used in cheesecake, tiramisu or frosting, but when you bake with it, mascarpone creates a dough that’s looser and more pliable, which then makes a moister, lighter end product. And the lemon juice isn’t really there to be used for flavour, but more because the juice enhances the flavor of the berries. You don’t really taste the lemon, but it’s just enough to bring out the flavor of the berries. Mmm ..
These Blueberry Muffins are seriously scrummy and I know I’ll be making more of these over the summer months. Muffins really are one of my favourite bakes, there are endless possibilities for fillings and flavours, and they are so easy to make, you can make batch after batch with complete ease. Just a simple batter, popped in the oven and voila! Muffins to keep you going from dusk till dawn. Breakfast, lunch and dinner! Yummy!
What are your thoughts on the Blueberry Muffin? Do you have a favourite Muffin flavour?