Food: Vogue’s blueberry crumble muffins

Normally I have to wait a good few weeks before I get to bake for the office again, but today was a special group bake sale as we were raising money for Jean for Genes, so eight of us put our skills to the test and came up with quite the selection!

My contribution were Blueberry Crumble Muffins, something certainly different to what I have baked before and they went down a treat.

I spotted the recipe on a Vogue blog a while back Pocketed it and found it this week when I was looking for inspiration. What better way to celebrate London Fashion Week than with Blueberry for Burberry muffins?!

I have to admit I did not think the recipe through at all, and because it doesn’t actually state how many portions it makes I just assumed the 540g of plain flour was normal.

As I started to make the wet part of the recipe and measured out the flour I realised this was going to create quite a lot of mixture.

I folded the dry and wet together and added the blueberries and apples as described but because the only muffin cases I could find were pretty small (like the size of buns/cupcakes rather than large muffins) I estimated this was going to make about 30 individual muffins.

Blueberry crumble muffins process

For the first batch I was more than generous when filling the cases which meant that the finished muffins did have quite a large top on them. The second batch were a little neater and in total I ended up making  around 38!

The topping probably elevated the muffins from just normal blueberry as the crumble ended up sweet and crunchy. I think I expected the crumble to stay the way I added it but of course at the muffins baked they expanded and the crumble went with it but still looked good and the added touch of a blueberry for decoration gave it that extra fruity taste.

I highly recommend this recipe if you are wanting something to make for a large number of people, but for a home bake you might want to consider altering the amount of ingredients you need!

Blueberry Crumble Muffins

Food: Sugar Cookie Lemon Tarts

It was my turn to bake at work last week, it feels like forever for it to get round to my turn now that so many of us are on the baking rota. This is a good thing really because it means I can eat (and silently judge) everyone’s efforts.

I always favour a lemon flavoured recipe because it’s such a simple ingredient to bake with and always produces such a great end result. I’m always a champion of lemon drizzle cake but wanted to try something a bit different.

If you’ve ever come across Pocket then you’ll know how easy it is to see a link and save it for later, and then forget that you saved it for later and never read anything. This is how I discovered the recipe for sugar cookie lemon tarts.

I vaguely remember that Lauren Conrad shared the link to the Inquiring Chef and found it really interesting because it wasn’t just a recipe but a post on millennials and what people do after doing some obligatory travelling and then returning home.

She spends some of her Saturday afternoons baking and she shared the tarts as one of those recipes.

Not one to brag *ahem* but these turned out perfectly on the first bake. Such a simple recipe to follow, I was surprised at how easy the cookie crust was and how the filling baked nicely.

The dough was straightforward to make and I would certainly recommend trying to keep it in the fridge for the full half an hour, I made two batches of this and the second time I didn’t leave it in as long and was a lot stickier when moulding into the bun tins.

The lemon filling was probably fiddly just for the pure reason that I had to separate the yolks from the white and put them in the right bowl.

Pour in the filling bang in the oven and they’re done in 12 minute on the dot. Sprinkle over some icing sugar and a squirt of whipped cream for decoration!

 sugar cookie lemon tart

All pretty:

finished lemon tart

Recipe

For the cookie crust:

115g unsalted butter, softened
100g granulated sugar
1 egg
190g plain flour
¼ tsp baking powder
Pinch salt

For the lemon filling:

2 eggs
3 egg yolks
60ml cup whipping cream
Juice from 1 large lemon
¼ cup granulated sugar

For topping
4 tblsp icing sugar
120ml whipping cream
(or alternatively squirty cream)

Method

1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not over mix). Wrap the dough in parchment paper and refrigerate for 30 minutes.

2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.

While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.

3. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don’t worry if it is a bit thinner in some places than others.) Pour the lemon filling into the centre of each sugar cookie cup, stopping just below the top of the crust.

4. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake – pull the tarts out just when you see any golden colour on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.

5. Before serving, dust the tops of the tarts with 2 tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 tablespoons of sugar until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.