Lemon & Blueberry Muffins
Anything lemon based is my kind of dessert. These muffins are light and fluffy and perfect to eat as a sweet breakfast or as a snack throughout the day. As you can see from the photo, I used frozen blueberries, which accidentally turned the batter purple. The texture and taste was still correct but if you want your muffins to be a more traditional contrasting beige muffin against blue blueberries, then fresh blueberries work better.
You don’t need a mixer for this recipe as you don’t want to over mix the batter. It’s so quick and easy to pull together. The topping I like is simply the juice of a lemon mixed with about 3 tbsp granulated sugar. This adds a nice sugar crunch to the top of your muffins.
Ingredients (makes 12)
150ml vegetable oil
150ml low fat milk
1 egg
300g self raising flour
200g caster sugar
Zest 2 lemons
180g frozen (or fresh) blueberries
Juice 1 lemon
3 tbsp granulated sugar
Method
Preheat the oven to 180 degrees Celcius
Get a muffin tray and line with 12 muffin cases
In a bowl whisk together the oil, milk & egg until completely incorporated
Add the flour & sugar to this until barely mixed together.
Grate in the zest of the lemons and fold in your blueberries carefully
Spread the batter evenly between the 12 muffin cases.
Bake for 25-30mins .
Once out of the oven leave in tray until cooled.
I like to poke a skewer about 3-4 times into each muffin.
In a separate bowl mix together the sugar and lemon juice.
Spoon this sugar topping over the muffins and some of this sugar/juice mix will seep into the hole in the muffin, enhancing the lemony flavour. This last step is optional, but I feel it really adds to the taste of these muffins and a nice crunch to the top once cooled.
Once cooled these will keep in an airtight container for up to 3 days.
Calories per muffin - 300
