Lemon & Blueberry Muffins - Recipe!

My family and I love muffins. Sweet or savoury, we are happy to eat any. Stu has one every morning with a coffee, usually a chocolate chip one and I am partial to a lemon one with a cup of tea in the afternoon. The kids prefer blueberry one's so this recipe is perfect mixing both lemon and blueberry that me and the kids love. If you don't want them to be as sweet you can just skip adding the buttercream to the top of the muffins which makes it a healthier snack.

Lemon & Blueberry Muffins

Makes 12

Ingredients:

175g of unsalted butter, softened and 60g extra for the buttercream.

175g of caster sugar.

1 lemon, zested.

3 eggs.

200g of self raising flour.

150g of blueberries.

250g of icing sugar for the buttercream.

Equipment

A Muffin tray.

Muffin cases.

A Mixing bowl.

An electric hand whisk.

Tablespoons.

A Zester / Grater. 

Method

Preheat the oven to 160°C (fan) and line your muffin tray with the muffin cases. 

In the mixing bowl cream together the 175g butter and the caster sugar with the electric hand whisk. Add the eggs and whisk more to combine.

Add in the flour and the lemon zest and mix until smooth, before stirring through the whole blueberries.

Divide the batter evenly across the lined muffin tins, then bake in the oven for around 20 to 25 minutes, until the muffins are golden and springy to touch in the centre.

Whilst the muffins are baking you can make the buttercream by mixing the 60g of butter, icing sugar and juice of the lemon until smooth.

Once the muffins have cooled ice them with the buttercream and top with more fresh blueberries to decorate.

This recipe is from the Easy Peasy Baking campaign, launched by UK Flour Millers making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website.