Who can resist this flavour combination? These muffins are wonderfully soft, bursting with juicy blueberries, with a hint of fresh lemon and topped with a delicious tangy lemon glaze. I’m sure you’ll love them too :).
Makes 12 muffins.
Ingredients for blueberry muffins:
- 400 g plain flour
- 110 g caster sugar
- 75 g light soft brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- pinch of salt
- finely grated zest of 2 unwaxed lemons
- 60 g butter, melted
- 60 ml rapeseed oil
- 250 ml milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅓ cups fresh blueberries
All the ingredients should be at room temperature.
In a large bowl, whisk together the sifted flour, baking powder, bicarbonate of soda and salt. In a separate bowl, combine the lemon zest, melted butter, rapeseed oil, lightly beaten eggs, vanilla extract, both sugars and the milk. Add the wet ingredients to the dry ingredients and mix briefly, just until combined. Do not overmix. Finally, gently fold in the blueberries.
Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases, filling them almost to the top.
Bake at 180°C for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin for a few minutes, then transfer to a wire rack to cool completely or until just slightly warm.
Glaze the muffins while they are still slightly warm.
Ingredients for lemon glaze:
- 200 g icing sugar
- juice of 1 lemon
Mix the icing sugar with the lemon juice until smooth. Adjust the consistency as needed by adding a little more lemon juice (or water) if the glaze is too thick, or more icing sugar if it is too thin.
Enjoy!
Recipe inspiration: My Baking Addiction.
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