One of my friends can’t eat dairy products and whenever we have group get-togethers I always forget and make a big batch of buttercream laden cupcakes. Yes, I know, I’m a bad friend! However, last time we all got together I remembered to make her a batch of blueberry muffins and even packaged them up in a pretty box for her. See, I’m not such a bad friend after all.
These delicious muffins are packed full of fresh blueberries and drizzled with tangy lemon icing.
Ingredients (makes 9)
200g self raising flour
1 tsp baking powder
125g caster sugar
125ml sunflower oil
100ml water (you may need to add a little more if your mixture is too stiff)
For the icing
100g icing sugar
juice of 1/2 lemon
1. Preheat the oven to 160°C and place 9 paper cases in a muffin tin.
2. Wash and dry the blueberries then toss them in 1 tbsp of the self raising flour.
3. Sift the rest of the flour and baking powder into a large bowl, then add the sugar.
4. Lightly beat the eggs then add them, along with the oil and water to the dry ingredients. Stir well to combine.
5. Stir in the blueberries then divide the mixture evenly between the muffin cases.
6. Bake in the centre of the oven for around 25 minutes until the muffins are golden and well risen and a skewer inserted into the centre comes out clean.
7. Leave the muffins to cool for 5 minutes in the tin then remove them to a wire rack to cool completely.
8. To make the icing, sift the icing sugar into a small bowl and add enough lemon juice to make a smooth icing that can be drizzled over the muffins.
The muffins will keep for a couple of days in an airtight container or cake tin. Enjoy!