I’ve always loved blueberry muffins, ever since I was a little girl! This is a slight twist on an ordinary blueberry muffin, as it has lemon in it. It doesn’t sound very nice, but trust me, this is the best combination I have ever put in my mouth! They are quite easy to make, but they aren’t very quick to make! It probably talks 30-40 mins to prep and bake! These are best eaten when they’re warm, so when they’ve cooled down a bit from coming out the oven.
What you’ll need:
- A bowl of blueberries.
- 60 g of unsalted butter.
- 280 g of plain flour.
- 1 tbsp of baking powder.
- A pinch of salt.
- 200 g of caster sugar.
- 1 egg.
- Finally grated zest and juice of 1 lemon.
- 1 tsp of vanilla extract.
- 250 ml of milk.
- Pre heat the oven to 220 degrees c (gas 7)
- Melt the butter in a pan over a medium-low heat.
- Sift the flour, baking powder and salt into a bowl.
- Set 2 tbsp of sugar aside and stir the rest in with the flour.
- Make a well in the centre.
- In another bowl, beat the egg lightly until just broken down and mixed together.
- Add the melted butter, lemon zest, vanilla and milk. Beat the mixture until foamy.
- Slowly, pour the egg mixture into the well in the flour.
- Stir with a rubber spatula, gradually drawing in the dry ingredients to make a smooth batter.
- Gently fold in the blueberries, taking care not to bruise or bash any of the fruits. Don’t over mix, stop when the ingredients are mixed.
- Place the muffin cases in the tray, spoon in the batter, filling the cases 3/4 full.
- Bake for 15-20 mins, until a skewer inserted in the centre comes out clean.
- Let the muffins cool slightly, then put them on a wire rack.
- In a small bowl mix the reserved sugar with the lemon juice until the sugar dissolves.
- While the muffins are warm, drizzle the glaze onto them.
I hope you enjoyed this post, if you make them, be sure to let me know in the comments, or tweet me! My links are below!