About this recipe: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.
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
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.
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.
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.
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.
I followed the recipe exactly, but not at all impressed with the finished results. I was a little concerned at how watery this batter was. I bake lots of muffins and never seen such a runny batter before. I did like the large amounts of fresh juicy blueberry in the recipe but the actual muffin was lacking something. Maybe it needs more sugar, or a little lemon zest would help. The lemon glaze did help a little. All in all just an average muffin. - 03 Sep 2012