These blueberry and lemon muffins are the best way to say hello to delicious Spring baking! The lemon, just helps make the most succulent Blueberry and Lemon Drizzle Muffins. These moist and fluffy treats are bursting with juicy blueberries and zesty lemon flavour, making them the perfect companion for your tea or coffee break. Quick and easy to whip up, this recipe yields six heavenly muffins that will leave you craving more.
This recipe also has a trick to help stop the blueberries sink to the bottom of the muffins, and no it does NOT involve rolling the blueberries in flour, which has NEVER worked for me!
Perfect for breakfast, brunch, or anytime you crave a treat.
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https://www.cookingwithemily.co.uk/food/desserts-sweets/best-blueberry-and-lemon-drizzle-muffins-recipe/
Here you will find a printable recipe card, the embedded video, nutritional factsheet and you can change the amount of ingredients if making double etc, at the push of a button!
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The best blueberry muffin recipe with a gorgeous lemon drizzle which really does elevate it and yes this one Max decided to whine all the way through making it and yes he really did enjoy it anyway what you’re going to need is six muffin cases in a tin and preheat your oven to
160° Centigrade fan then to a mixer you want to add 100 G of castor sugar and 100 GS of soft room temperature butter whip it up for around about 5 minutes until it’s soft then you want two eggs and you want to add one egg at a time
Just mix it in and then add the other then you want to zest a whole lemon and you’ll see here I’m using a fantastic lemon zester I will put the details of it in the bio and just pop that in then you’re going to juice the same lemon as
You can see here you won’t use all the lemon for a start you just want to add one tablespoon you’re going to save the rest for later mix this up and then you’re going to gradually add in 150 g of self raising flour please make sure your self-raising flour is in date now
You do not want to over mix this you’ll see here I’m adding in 1 tblspoon of milk and I’m folding it in if you over mix this mixture it will go hard my tip is to add a little bit of the mixture into the bottom and then add the
Blueberries by doing this what happens is it stops the blueberries totally sinking to the bottom there’s been all sorts of tips over the year Rolling them in flour and whatnot it doesn’t work for me so then you’ll see that I’m topping off the mixture again and just adding
The blueberries don’t be too precious about it because those blueberries will sink into the Risen muffin mixture then you want to cook it in the oven for around about 30 minutes then take them out of the oven to check that they’re cooked you’ll see here I’ve got a cake
Prod again I’ll pop that into the bio and then you want to cool them on a wire rack to make sure they’re properly cooled before you do the icing it’s 100 G of icing sugar and 2 tablespoon of that lemon juice just mix it all around
And you’ll see it will go really nice and drizzly drizzle over the top be as generous as you like I do like the kick of the lemon with the blueberry it makes them less Bland these are absolutely delicious a real nice spring like flavor and yeah don’t take my hands off Max
Anyway if you want the written recipe you know where to go my website cookingwith emily. co.uk
1 Comment
Love these and the wee dog is lovely,will give these a try