Lemon Glazed Blueberry Muffins

Lemon Glazed Blueberry Muffins


1 person made this

The lemon glaze makes these blueberry muffins extra scrumptious. You can use other fruit such as raspberries as you prefer.

Elaine Russell

Serves: 12 

  • 2 cups (280g) self-raising flour
  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) low-fat milk
  • 2 medium eggs
  • 1/3 cup (90g) fromage frais
  • 2 teaspoon vanilla essence
  • 1 cup (150g) blueberries
  • For the glaze
  • 1 cup (140g) icing sugar, sifted
  • 1 tablespoon grated lemon zest
  • 1–2 tablespoons low-fat milk

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 200 degrees C. Lightly coat a 12-hole muffin tray with cooking spray. Mix together the flour and caster sugar in a large bowl. Whisk the milk, eggs, fromage frais and vanilla essence in another bowl until blended.
  2. Make a well in the centre of the flour mixture. Pour in the milk mixture and stir with a fork just until blended. Fold in two-thirds of the blueberries.
  3. Spoon the mixture into the muffin tray and sprinkle evenly with the remaining blueberries. Bake for about 25 minutes or until a skewer inserted in the centre of a muffin comes out clean. Cool the muffins on a wire rack for 10 minutes.
  4. Meanwhile, mix the icing sugar with the lemon zest and enough milk in a small bowl to make a glaze that will coat the back of the spoon. Drizzle the glaze over the muffins.

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