Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 60grams unsalted butter
- 280grams plain flour
- 1tablespoons baking powder
- 1 pinch salt
- 200grams caster sugar
- 1 egg
- 1 lemon, finely grated zest and juice
- 1teaspoons vanilla extract
- 1 cup milk
- 225grams blueberries
Nutrition per serving
917kJ / 219Cal
917 Kilojoules or 219 Calories
11% of daily energy intake*
Protein
4.0grams
Fat
5.5grams
Carbs
37.7grams
Sugars
20.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These featherlight muffins are glazed with lemon juice for an extra burst of flavour. Best served warm.
Method
Step 1 of 16
Preheat the oven to 220°C. Melt the butter in a pan over a medium-low heat.
Step 2 of 16
Sift the flour, baking powder, and salt into a bowl (do not make muffins in a food mixer).
Step 3 of 16
Set 2 tablespoons sugar aside and stir the rest into the flour. Make a well in the centre.
Step 4 of 16
In a separate bowl, beat the egg lightly until just broken down and mixed together.
Step 5 of 16
Add the melted butter, lemon zest, vanilla, and milk. Beat the egg mixture until foamy.
Step 6 of 16
In a slow, steady stream, pour the egg mixture into the well in the flour.
Step 7 of 16
Stir with a rubber spatula, gradually drawing in the dry ingredients to make a smooth batter.
Step 8 of 16
Gently fold in all the blueberries, taking care not to bruise any of the fruits.
Step 9 of 16
Do not over-mix, or the muffins will be tough. Stop when the ingredients are blended.
Step 10 of 16
Place the muffin cases in the tin. Spoon in the batter, filling to three-quarters full.
Step 11 of 16
Bake for 15-20 minutes until a skewer inserted in the centre comes out clean.
Step 12 of 16
Let the muffins cool slightly, then transfer them to a wire rack.
Step 13 of 16
In a small bowl, stir the reserved sugar with the lemon juice until the sugar dissolves.
Step 14 of 16
While the muffins are warm, dip the crown of each into the sugar and lemon mixture.
Step 15 of 16
Set the muffins upright back on the wire rack and brush with any remaining glaze.
Step 16 of 16
The warm muffins will absorb the maximum amount of the lemony glaze.
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