With a pop of lemon flavour and drowning in blueberries, these lemon blueberry muffins would make Mrs. Weasley proud!
I saw a Twitter thread the other day asking people which chef they’d like to spend a day with in the kitchen. As you can imagine, there were a lot of responses with big names like Gordon Ramsey, Nigella Lawson and Jamie Oliver. But not for me. There’s only one chef who I look up to with total admiration, who can do no wrong in the kitchen, who cooks with an admirable air of grace, feistiness and magic. And that’s Molly Weasley.
Tom knows how much I love Harry Potter, so for our last anniversary he bought me The Unofficial Harry Potter Cookbook by Dinah Bucholz. The book has an entire chapter dedicated to Mrs. Weasley! Anyone who has ever read the books knows what a fantastic cook that woman is. From family dinners where the table groans under mountains of food to her flair for insatiable Christmas baking treats, Mrs. Weasley is one of the best cooks in the literary world.
The recipe for these lemon blueberry muffins is taken from Harry Potter and the Order of the Phoenix, Chapter 7. It’s the morning of Harry’s fateful hearing, and dear old Mrs. Weasley offers him muffins, among other foods, for breakfast in Grimmauld Place. In the end it doesn’t matter what she puts in front of him, because Harry is too nervous to eat anyway!
I can imagine Mrs. Weasley’s blueberry muffins as enormous fluffy cakes, puffing out over the sides of their paper cups and polkadotted with fat blueberries, presumably grown in her own garden. Mine are nowhere near as delicious or attractive as hers would be, but they’re a pretty good substitute! With a pop of lemon flavour, a soft texture, and drowning in blueberries, these blueberry muffins are one of my favourite breakfast snacks.
Mrs. Weasley's Lemon Blueberry Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs (room temp.)
- 1 cup white sugar
- 8 tbsp melted butter
- 1 tsp grated lemon zest
- 1 tsp vanilla essence
- ¼ tsp lemon essence
- 1 cup blueberries
Preheat oven to 180°C and prepare a 12-cup muffin pan with cupcake liners
In a bowl, sift together flour, baking powder and salt
In a separate bowl, whisk together eggs and sugar until fluffy. Stir in melted butter, lemon zest, and vanilla and lemon essences
Fold the flour mixture into the wet mixture, beginning and ending with flour. The batter should be quite stiff and sticky. Add blueberries and stir well
Pour batter into prepared cupcake liners, with the batter reaching the rim of each cup
Bake for 20-25 minutes, rotating the tin halfway, until the tops are golden