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How to Cook

Blueberry Muffins with Lemon Drizzle Icing

These Blueberry Muffins with Lemon Drizzle Icing combine a soft, light sponge with juicy blueberries and a fresh citrus finish. The natural sweetness of the berries is balanced by the gentle sharpness of lemon, while the drizzle adds a little extra sweetness to every bite. Straightforward to make and lovely served fresh from the oven or with a cup of tea, they’re a simple home bake that brings familiar flavours together with care.

Prep Time: 10-15 minutes

Cooking Time: 15-20 minutes

Serves: 4-6

Method

  1. 1 Heat oven to 210 degrees or 190 degrees for fan oven. Line 8 standard-size muffin tins with cases.
  2. 2 Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. 3 In another bowl add the oil, egg, milk, yogurt and vanilla and whisk.
  4. 4 Add the wet mixture to the bowl with dry ingredients then use a fork to combine together. The mixture should be nice and thick.
  5. 5 Gently fold in the blueberries.
  6. 6 Divide the mixture between the muffin cases.
  7. 7 Bake muffins 15 to 20 minutes or until tops are no longer wet and a skewer comes out clean. Leave to cool in the tin for 5 minutes then transfer to a cooling rack.
  8. 8 Whilst the muffins are cooling make the lemon drizzle icing.
  9. 9 Sift the icing sugar into a bowl and add the lemon zest and juice. Stir until smooth.
  10. 10 Use a fork to drizzle the icing over the cooled muffins.
  11. 11 Enjoy served with a good cup of tea!

Ingredients

  • 200g plain flour
  • 150g granulated sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 80ml vegetable or sunflower oil
  • 1 large egg
  • 80ml milk
  • 40ml natural yogurt
  • 1 1/2 tsp vanilla extract
  • 250g fresh blueberries
  • 225g icing sugar
  • 1 lemon zested and juiced

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