In this blog post, I will be adding to my puff puff series this delectable blueberry lemon puff puff recipe. I am so proud of myself that I have kept to this journey of puff puff discovery and the possibility of flavours that come with it. If this is your first post you are landing on in this series, welcome! We started our journey with a goat cheese flavour and progressed to more complex flavours like iru and cheese. Some flavours were received with open arms while some had my followers with placards outside my door. Ok, maybe I tell a little lie but I am encouraged that you all are exploring with me.
This weekend, I took a tiny detour that I have not documented on the blog yet. I hosted an Instagram live where my followers and I tried to make puff puff with Egusi and Dark Chocolate. My findings have been documented in the link provided incase you missed it. After such a bold experiment, I decided to return to a semblance of normalcy with this series if not, how else will you all believe I haven’t completely lost it lol.
In this recipe, if I had to change anything, it will be to make a blueberry compote and mix with the puff puff recipe just so that the flavour of the blue berry is more pronounced. I also opted for honey instead of sugar just to take a break from processed sugar. Let me know if you try this blueberry lemon puff puff recipe.
RECIPE FOR BLUEBERRY LEMON PUFF PUFF
- 1/2 Cup All Purpose Flour
- A Teaspoon Baking Powder
- 1/4 Lemon Wedge
- A Teaspoon Honey
- 5 Blueberries (Increase if needed)
- 1/4 Cup Light Yoghurt + 2 Tablespoons
- Oil for Frying
In a bowl, mix your flour and baking powder.
Squeeze the juice from your lemon wedge and mix with your honey and yoghurt.
Pour in your yoghurt mix into the flour and mix till smooth and stretchy.
Add your blueberries whether whole or chopped into the mix and combine.
Heat up your oil for deep frying on low to medium heat and scoop little balls into the oil.
Fry till golden brown and serve hot.