These are one of my go-to brunch bakes. Soft, light muffins full of blueberries and bright lemon flavour, simple to make and always a hit. Perfect for brunch, visitors, or whenever something comforting and homemade is needed. I often mix the dry ingredients the night before I make these, especially if I am making them a s a mid-week treat to surprise the family. Then all I need to do the next morning is add the wet ingredients and pop them into the oven to bake.
Ingredients
- 225g plain flour
- 70g caster sugar plus 2 tsp
- 2½ tsp baking powder
- Freshly grated nutmeg
- 1 egg, beaten
- 1 tsp vanilla essence
- 125ml milk
- 80g butter, melted
- Zest and juice of 1½ lemons
- 350g fresh blueberries
Method
- Heat oven to 195°C. In a large bowl, mix flour, sugar, baking powder and a little freshly grated nutmeg.
- In a separate bowl, combine egg, milk, vanilla, melted butter, and the zest and juice of 1 lemon.
- Pour the wet ingredients over the dry and gently mix with a spoon. Do not overmix; a a few lumps if your batter is fine.
- Wash the blueberries and fold 200g into the batter.
- Spoon the mixture into lined or well-buttered muffin trays. This will make 6–8 large muffins or 10–12 smaller ones.
- Bake for about 15 minutes until risen, golden and firm to the touch.
- While baking, make the glaze. Put the remaining 100g blueberries in a saucepan with 2 tsp sugar and the juice of ½ lemon. Bring to a gentle boil, then simmer 6–8 minutes until jammy.
- Cool muffins slightly on a wire rack, then drizzle with the warm blueberry glaze. Serve warm.
