Blueberry and Lemon Muffins
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Cook time: 
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Serves: 12
 
Ingredients
  • 1¼ plain flour
  • ½ wholemeal plain flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ⅔ cup raw sugar
  • 125g butter, melted
  • ½ milk
  • 2 eggs
  • zest of 1 lemon
  • 2 cups blueberries (fresh or frozen)
Topping:
  • 2 tbs butter, melted
  • 3 tbs raw sugar
  • zest of 1 lemon
  • 2 tbs flaked almonds
Instructions
  1. Preheat oven to 200°C. Line a muffin tin with 12 liners. Set aside.
  2. In a large mixing bowl, combine the flours, baking soda, baking powder, salt and sugar.
  3. In a seperate bowl, whist together the butter, milk, eggs and lemon zest.
  4. Add the wet ingredients to the dry ingredients and stir until almost or just combined. Then, fold in the blueberries.
  5. Divide the mixture between the 12 muffin cases.
  6. Combine the butter, sugar, lemon zest and flaked almonds in a small bowl. Spoon over the top of each muffin.
  7. Bake the muffins for 15-20 minutes or until a skewer comes out clean when inserted in the middle.
Recipe by The Linnet Kitchen at https://www.sophie-linnet.com/blueberry-lemon-muffins/