Lemon & Blueberry Muffins

This recipe couldn't be easier to follow and the result is tasty, fluffy, fruit-filled muffins. Great at breakfast, they'd also work as an afternoon snack or indulgent dessert. All you need is 15 minutes of prep and 30 minutes to bake.
Serves
12
Ingredients
175g of unsalted butter, softened + 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)
Method
Step 1
Pre-heat the oven to 160°C (Fan) and line your muffin tray with cases.
Step 2
In the mixing bowl, cream together the 175g of butter and caster sugar with the electric hand whisk. Add the eggs and whisk to combine.
Step 3
Add in the flour and the lemon zest and mix until smooth, before stirring through the blueberries.
Step 4
Divide the batter evenly across the lined muffin tin, then bake in the oven for 20-25 minutes, until the muffins are golden and springy to touch in the centre.
Step 5
Whilst the muffins are baking, make the buttercream by mixing the 60g of butter, icing sugar and juice of the lemon until smooth.
Step 6
Once the muffins have cooled, ice them with the buttercream and top with more fresh blueberries.

Recipe 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 or onsocial: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

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