Blueberry lemon muffins - recipe

Blueberry lemon muffins

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. 2

    Line a muffin tin with 12 paper cases.

  3. 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
  4. 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
  5. 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
  6. 6

    Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  7. 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
  8. 8

    Spread the mixture over the muffin and top with a few blueberries.

    For this step you'll need:

    • 150g Blueberries
  9. 9

    Your finished muffins will keep for approximately 3 days in a cake tin or they can be frozen.

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