Blueberry and passion fruit together is oone of my favourite cake combinations of flavours, its up there with chocolate and orange for me. Baking these two flavours into a muffin just makes sence to me. The secret to making a great muffin is something a German baker taught me when I was over in Munich, its all about the lift, then steam and then the bake. I will explain further in my recipe.
Makes 6-9 depending on size
70 g butter, cold is fine
zest from 1/2 a lemon
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1 1/2 teaspoons (7 grams) baking powder
1/4 teaspoon baking soda
195g plain flour
250g blueberries, fresh or frozen (no need to defrost)
30ml of milk
2 tbsp of passion fruit juice
1 tbsp of sugar
Pre heat oven to 200c
Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries at the same time.
The Batter will be very thick, like a cookie dough.
Add in the milk and continue to fold together.
Divide between prepared muffin cups.
Bake for 25 to 30 minutes, until tops are golden, now here’s the bakers tip I spoke about at the start of the recipe.
Bake the muffin for 3 minutes at 200c, then add 25ml of water (or a couple of ice cubes) into the base of the oven to create steam and turn the oven down to 160c to allow the muffin to burst through the crust and create that lovely dome shape that even muffin should have.
When the muffins are fully baked remove from the oven and leave to cool for 10 minutes.
Meanwhile mix the passion fruit and sugar together, when the muffin are cooled a little brush the passion fruit over the tops for an amazing fruity tang that works oh so well.