These sort of failed.
I had the best of intentions, I tried not to overmix the batter, but it just didn’t seem to want to combine.
Hence they are a bit stodgy, and didn’t rise as much as I liked, but still taste good even 5 days after baking (especially when put in the microwave for a few seconds). The lemon glaze on top really made them tasty, and if I were to do it again I would zest the lemon and put that into the mixture.
Lemon Glazed Blueberry Muffins Recipe
315 grams (10 oz.) self-rising flour
125 grams (4 oz.) sugar
1 1/2 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
155 grams (5 oz.) butter, melted and cooled
220 grams (7 oz.) fresh or frozen blueberries
1 tablespoon lemon juice
2 tablespoons sugar
1. Preheat the oven to 350°F (175°C).
2. Line a 12-tin muffin pan with muffin cases.
3. Sift the flour into a large mixing bowl.
4. Add the sugar to the flour and mix well. Make a well in the center.
5. Combine the milk, eggs and vanilla extract in a jar and pour in the center of the flour and sugar mixture. Pour in the melted butter.
6. Gently mix with a wooden spoon. The batter should be lumpy. Do not over-mix.
7. Gently stir in the blueberries.
8. Use 2 spoons (I prefer to use an ice cream scoop) to divide the batter into 12 lined muffin tins.
9. Bake in the oven for 25-30 minutes or until a cake tester comes out clean.
10. Use a pastry brush to apply a thick layer of the lemon glaze on the surface of the muffins.
11. Leave the muffins in the pan, let cool for 5 minutes. Remove from the pan and cool completely on a wire rack.
12. To make the lemon glaze: Combine the lemon juice and sugar, stir to make a glaze.