Lemon Blueberry Muffins with Lemon Drizzle

Soft, buttery, and bursting with blueberries, these muffins have the perfect balance of sweetness and citrus. The extra splash of lemon juice in the batter enhances the bright flavour, while the tangy drizzle gives them a glossy, delicious finish. The youngsters love taking these to school and kindy. We store them in the freezer so they don't eat them when they come home :) They keep well in the freezer.

Makes: 12 muffins
Preparation: 15 minutes
Cooking: 20–25 minutes

Ingredients

Muffin

• 2 cups Self Raising Flour (300 g)
• ¾ cup Sugar (170 g)
• 2 eggs
• 1 cup Milk (250 ml)
• 1-11/2  cup blueberries (fresh or frozen)
• Finely grated zest of 1 large lemon
• 2 teaspoons lemon juice
• 70 g butter, melted (or Olivani Spread)

Lemon Drizzle Topping

• ⅓ cup lemon juice (80 ml)
• ⅓ cup  Sugar (75 g)

Method

1. Preheat oven to 200 °C (fan 180 °C). Line a 12-hole muffin tin with paper cases.
2. In a large bowl, combine the self-raising flour, sugar, and lemon zest.
3. Add the blueberries and gently toss to coat them in the flour mixture.
4. In a separate bowl, whisk together the eggs, milk, melted butter, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and fold gently until just combined — do not overmix.
6. Divide mixture evenly between muffin cases.
7. Bake for 15–20 minutes or until golden and a skewer inserted into the centre comes out clean.

While muffins bake

1. Make the drizzle by gently heating lemon juice and caster sugar in a small pan until the sugar is just dissolved.
2. Spoon the warm lemon drizzle over the hot muffins as soon as they come out of the oven.
3. Cool slightly before serving.

Tip: Sprinkle with extra lemon zest before serving for an extra burst of citrus aroma.