Friday, April 27, 2018

Lemon Blueberry Muffins

Lemon Blueberry Muffins
Makes 12

  • 2 cups self raising flour
  • 2/3 cup caster sugar
  • 1 egg whisked
  • 1 cup milk
  • 1/3 cup vegetable oil
  • Zest and juice of one lemon
  • 1 cup blueberries (fresh or frozen) plus extra for decoration (optional)
  • 25g unsalted butter softened
  • 125g cream cheese softened
  • 1/2 cup icing sugar

1. Preheat oven to 200°c (180° fanforced). Combine milk, egg, melted butter and lemon zest + juice in a mixing bowl. Add sugar, flour and blueberries to wet ingredients and mix until just combined.
2. Divide batter in a greased 12 hole muffin tin (or you could use muffin cases) and bake for 20 minutes.
3. For the icing beat together butter and cream cheese until combined and add icing sugar. Beat until icing is smooth. Set aside.
4. Allow muffins to cool completely before icing. Spread a small amount of icing onto the centre of each muffin. Finish by adding a blueberry ontop.

xo Bec

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