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Lemon & Blueberry Muffins

Zingy, lemony muffins with juicy blueberries. Enjoy with a warm cup of tea or coffee.

Method:

  1. Pre-heat the oven to 170C. Line a muffin tray with muffin cases.
  2. Zest the lemon. Chop the zest into small pieces. Juice the lemon through a sieve to get rid of any pips. Set the zest and juice aside.
  3. Coat the blueberries with a little flour. Set aside.
  4. Cream together the butter and sugar in a bowl with a wooden spoon.
  5. Crack the eggs and sift the flour into the bowl. Add the bicarbonate of soda, milk, lemon zest and lemon juice. Mix gently together to form a batter.
  6. Fold the blueberries in carefully. Once combined, use an ice cream scoop to portion out the batter into the muffin cases.
  7. Bake the muffins for 25 minutes. Transfer to a cooling rack once baked.

 

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Amy Win
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Lemon & Blueberry Muffins

Zingy, lemony muffins with juicy blueberries. Enjoy with a warm cup of tea or coffee.

PREP 40 MINS
6 MUFFINS

Ingredients

  • Lemon – 1
  • Unsalted Butter – 100g
  • Caster Sugar – 120g
  • Eggs – 2
  • Self-Raising Flour – 170g
  • Bicarbonate of Soda – ½ tsp
  • Milk – 1 tbsp
  • Blueberries – 150g