Lemon Blueberry Muffins
Heavenly muffins with a little bit of tanginess and blueberries
Servings: 12
Ingredients
- 1/4 cup/62.5g butter melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1&1/4 cup cake wheat flour or all purpose flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp lemon zest
- 1&1/2 tbsp fresh lemon juice
- 1/3 cup sour cream
- 3/4 cup blueberries
Lemon Glaze
- 1 cup icing sugar
- lemon juice
Instructions
- Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners
- Using an electric mixer beat eggs and sugar for 5 minutes until light in colour
- Mix in lemon zest and lemon juice
- Sift in the flour, baking powder and bicarbonate of soda, whilst you drizzle in the butter. Give it a quick mix using the electric mixer
- Mix in the sour cream just until combined
- Gently fold in the blueberries. Fill each cupcake liner about halfway
- Bake at 180 degrees Celsius for 20 minutes or until a toothpick inserted comes out clean
- Cool on a cooling rack
- Drizzle the lemon glaze over once completely cool
Lemon Glaze
- Mix in some lemon juice with the sifted icing sugar until you reach the desired consistency. If you prefer a thick glaze add less lemon juice or add more for a thinner glaze
Notes
- You can use fresh blueberries instead of frozen
- Do not over mix the batter once the berries are in as your batter will turn purple
- If you don't have sour cream you can use half a cup of milk instead
- You don't have to use the lemon glaze but it is highly recommended