These Lemon Blueberry Muffins are the perfect afternoon tea treat or lunchbox snack. Super light, fluffy and easy to make, these homemade muffins are topped with a delicious Lemon Blueberry Glaze for a truely decadent dessert.
1/2cup (75gr)Blueberries, Fresh or Frozen (thawed)
1/2Lemon, Juiced
1tbspIcing Sugar
1/2tbspCornstarch
Instructions
Lemon Blueberry Muffins
Preheat your oven on 180'C/350'F. Prepare a Muffin Tray with paper liner and set aside.
Melt the butter in the microwave and set aside to cool down.
In a large bowl, whisk the Caster Sugar and Lemon Zest (see note 1). Add the Eggs and whisk until foamy.
Whisk in wet ingredients: the Lemon Juice, Full-Cream Milk and cooled Melted Butter.
Sift in the dry ingredient: Plain Flour, Baking Powder and Baking Soda. Stir until combined.
Gently fold in the Blueberries, trying not to overwork the batter to avoid breaking the fruits.
Pour the muffin batter into the muffin liners and bake for 12 to 15 minutes, or until golden brown. Leave to cool down on a cooling rack.
Lemon Blueberry Glaze
Blend together the Blueberries, Lemon Juice, Icing Sugar and Cornstarch (if using frozen blueberries, allow to thaw completely before blending). Pour it through a thin mesh sieve to keep the liquid only, into a heat-proof bowl.
Place the bowl with the liquid glaze in the microwave for 30 seconds to 1 minute to heat it up. This will make the liquid thicken (see note 2).
Drizzle over the cool Muffins.
Notes
Rubbing the lemon zest with the caster sugar allows to release all of the zest flavour and fragrance.
Depending on the icing sugar you use (that already contains corn or tapioca starch), you may need more or less of the additional starch. You may want to heat it up without the cornstarch first, then again with a little bit of cornstarch if the liquid doesn't thicken in the microwave.
The yield for this recipe is 9 large muffins or 12 small muffins.