Lemon & Blueberry Muffins!
Moist & decadent lemon & blueberry muffins full to the brim with blueberries topped with a lemon icing - perfect summer bake!
Equipment
- oven
- muffin tray
- mixing bowl
Ingredients
Muffins
- 115 g unsalted butter
- 250 g caster sugar
- 2 medium eggs
- 250 g self raising flour
- 0.5 teaspoon salt
- 125 ml whole milk
- zest of 2 lemons
- 200 g blueberries
Decoration
- 100 g icing sugar
- 1-2 tablespoon lemon juice
- 100 g blueberries
- zest lemon
Instructions
Muffins
- Preheat your oven to 190ºc/170ºc fan and line a 12 hole muffin tray with large muffin cases or tulip cases.
- Cream together the unsalted butter and caster sugar until full combined.
- Add in the eggs and milk and mix again - try not to over beat.
- Add in the self raising flour with the salt and combine again.
- Fold through the lemon zest and blueberries then pour the mixture evenly into the 12 cases.
- Bake in the oven for 25 minutes until cooked through.
- Leave to cool fully in the tin or on a wire rack.
Decoration
- Once the muffins have cooled, mix together the icing sugar and lemon juice until thick.
- Dollop a little onto each muffin, and stick down some blueberries. Sprinkle on a little lemon zest, and enjoy!
Notes
These muffins will last for 2-3+ days at room temperature. You can switch the blueberries to another berry if you prefer. You can add in 100g of white chocolate chips for an extra flavor. If you fancy an added crunch to your muffins, sprinkle a little bit of granulated sugar onto the top of the cakes before baking.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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