Blueberry muffins with lemon glaze

    40 min

    What makes these muffins extra special is the abundance of berries and the sweet lemon glaze drizzled on top. You can freeze them for up to a month. Take them out of the freezer the night before for a perfect breakfast.

    12 people made this

    Serves: 12 

    • 280g (10oz) self-raising flour
    • 100g (3½oz) caster sugar
    • 225ml (8fl oz) semi-skimmed milk
    • 2 medium eggs
    • 85g (3oz) fromage frais
    • 2 tsp vanilla extract
    • 175g (6oz) fresh blueberries
    • For the glaze
    • 125g (4½oz) icing sugar, sifted
    • 1 tbsp grated lemon zest
    • 1–2 tbsp semi-skimmed milk

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Lightly coat a 12-hole American-style muffin tray with cooking spray or a teaspoon of olive oil. Mix together the flour and caster sugar in a large bowl. Whisk the milk, eggs, fromage frais and vanilla extract in another bowl until blended.
    2. Make a well in the centre of the flour mixture. Pour in the milk mixture and stir with a fork just until blended. Fold in two-thirds of the blueberries.
    3. Spoon the mixture into the muffins tins and sprinkle evenly with the remaining blueberries. Bake for about 25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Cool the muffins on a wire rack for 10 minutes.
    4. Meanwhile, mix the icing sugar with the lemon zest and enough milk in a small bowl to make a glaze that will coat the back of the spoon. Drizzle the glaze over the muffins.

    Some more ideas

    *Make these muffins with raspberries or blackberries.
    *Change the vanilla extract to almond or orange.

    Health points

    Blueberries are one of the best fruit sources of valuable antioxidants. In fact, the very pigments that give blueberries their colour – which are called anthocyanins – help to remove free radicals from the body and may even help to prevent memory loss.

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