Blueberry lemon muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the muffins
- 150 g Butter (unsalted) room temperature
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
- 150 g Plain white flour
- 1 tsp Baking powder
- 1 Lemon zest
- 150 g Blueberries
For the decoration
- 125 g Icing sugar
- ½ tsp Lemon extract
- 50 g Butter (unsalted)
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Line a muffin tin with 12 paper cases.
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3
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 50g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
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4
Stir in the flour, baking powder and lemon zest until smooth.
For this step you'll need:
- 150g Plain white flour
- 1tsp Baking powder
- 1 Lemon zest
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5
Place heaped dessert spoonfuls of the mixture into each cupcake case and poke about 4 blueberries in each one.
For this step you'll need:
- 150g Blueberries
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6
Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.
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7
Blend together the icing sugar, butter and lemon extract to make a soft buttercream.
For this step you'll need:
- 125g Icing sugar
- 50g Butter (unsalted)
- ½tsp Lemon extract
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8
Spread the mixture over the muffin and top with a few blueberries.
For this step you'll need:
- 150g Blueberries
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9
Your finished muffins will keep for approximately 3 days in a cake tin or they can be frozen.