Blueberry and Lemon Muffins
Author: Sophie Linnet
Prep time:
Cook time:
Total time:
Serves: 12
- 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)
- 2 tbs butter, melted
- 3 tbs raw sugar
- zest of 1 lemon
- 2 tbs flaked almonds
- Preheat oven to 200°C. Line a muffin tin with 12 liners. Set aside.
- In a large mixing bowl, combine the flours, baking soda, baking powder, salt and sugar.
- In a seperate bowl, whist together the butter, milk, eggs and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until almost or just combined. Then, fold in the blueberries.
- Divide the mixture between the 12 muffin cases.
- Combine the butter, sugar, lemon zest and flaked almonds in a small bowl. Spoon over the top of each muffin.
- 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/
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