Lemon-blueberry muffins
Ready in:
50 min
Difficulty
easy
Servings
2
Free from
gluten, soy
Ingredients
A) For the dough:
Dry ingredients
- 200g Mum’s Mill Quick Bread Mix
- ½ teaspoon baking powder
- 100g sugar
- grated peel of 1 lemon
- blueberry (rolled in a little flour)
Wet ingredients
- 2 eggs
- juice of ½ lemon
- 60g butter, melted
- 120ml (1/2 cup) milk
B) For the glaze:
- 70g icing sugar
- 15ml lemon juice
Step by Step Instructions
Step 1
Preheat the oven to 180°C/350°F/Gas 4.
Step 2
Mix the wet ingredients together in another bowl. Mix the dry ingredients together in a bowl, except the blueberries.
Step 3
Mix the wet ingredients together in a separate bowl. Stir together the wet and dry mixtures and gently stir through the blueberries.
Step 4
Pour the dough into 8 silicone muffin cases, then bake for 35 minutes.
Step 5
Once cooked, remove from the oven and while the muffins are cooling, make the glaze. To do this, mix the icing sugar with the lemon juice.
Step 6
When the muffins are completely cooled, apply the glaze on top of them. We applied the glaze in three rounds. Each time waiting for the glaze to dry (5-10 minutes) to build up a nice thick layer of icing.
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