Blueberries are grown in the Bundaberg Region and make the perfect ingredient in sweet muffins glazed with lemon icing.
The blueberry muffins are moist, tender and bursting with flavour and the delicate drizzle of lemon icing provides a subtle tang to cleanse the palate.
They can be eaten fresh or frozen or a later treat.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup milk
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 cups fresh blueberries
Lemon glaze:
- 1-1/2 cups confectioners’ sugar
- 2 tablespoons lemon juice
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
Method
Preheat oven to 180 degrees.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in milk, lemon juice and zest.
Combine flour, baking powder and salt; add to creamed mixture just until moistened.
Fold in the blueberries.
Fill paper-lined regular-size muffin cups three quarters full.
Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean.
Cool five minutes before removing from pan to a wire rack.
In a small bowl, combine confectioners sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
- Earlier report: Multikraft ready for bumper blueberry season
