Lemon and Blueberry Muffins

Bursting with juicy blueberries with a fluffy tender crumb and topped with a sharp sticky lemon glaze… these really are the best ‘bakery style’ blueberry muffins!

For this recipe I’ve used a ‘two-bowl method’ which will give you a perfectly moist and light muffin. This method involves mixing the wet and dry ingredients separate from one another. This allows each type to be thoroughly mixed without fear of over-mixing; which would result in a tough dense texture and let’s face it no one wants that.

SONY DSC
SONY DSC

Ingredients (makes 12 large muffins)

For the muffins:
85g butter, melted
300g self-raising flour
115g caster sugar
1 tablespoon baking powder
2 medium eggs, at room temp
250ml whole milk
1 teaspoon vanilla essence
150g blueberries, fresh/frozen

For the glaze:
300g icing sugar
4tsp lemon juice
1tsp water, optional

Method

Preheat the oven to 190°C and line a 12 hole baking tin with muffin cases.

In a large bowl combine the flour, sugar and baking powder until well mixed.

In a jug whisk together the milk, eggs and vanilla essence.

Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, mixing the whole time until everything is incorporated. Now pour in the melted butter and mix again. Fold in the blueberries until completely covered in mixture.

Divide the batter equally between the 12 muffin cases, filling each one about two thirds full. Sprinkle a little caster sugar over each muffin and tap the baking tin on a hard surface to remove any air bubbles. Place in the centre of the oven and bake for 20-25 minutes until golden brown on top and a toothpick inserted into the middle comes out clean.

Once the muffins have completely cooled, make the glaze by mixing the icing sugar and lemon juice together. If the mixture is too thick then add ¼ teaspoon of water at a time until the required consistency is reached. Drizzle the glaze over the muffins covering the top completely. Leave to set before serving.

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