Beehive Bakes

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Lemon and Blueberry Muffins

Alex

These lemon and blueberry muffins certainly are a light and fresh tasting treat! 

Jam packed with fruity flavours, and topped off with a cream cheese frosting drizzle that will have your mouth watering. 

I have been using this method for years because it’s so simple! The only watch out is to make sure you don’t overmix the batter when combining the wet and dry ingredients, as this can cause dry muffins. But don’t worry too much about that, because the blueberries in this recipe will help ensure you get nice soft, moist muffins. 

You can even make these without the cream cheese frosting, but I think the frosting provides that sugary goodness, and I’ve kept it to a drizzle so that you don’t lose the freshness of the lemon and blueberry. 

If you can’t find buttermilk, you can use whole milk, but I love the extra creaminess of the buttermilk, it’s all about getting the light fluffy muffin consistency. 

Ingredients

Dry ingredients 

  • 140g caster sugar 

  • 250g self raising flour

  • 1 tsp bicarbonate of soda

  • Zest of 2 lemons 

Wet ingredients 

  • 85g butter, melted and cooled

  • 2 large eggs, beaten 

  • 200ml buttermilk 

  • 1 tsp vanilla extract 

  • Blueberries 

Creamcheese frosting

  • 224g philadelphia cream cheese 

  • 360g icing sugar

  • 115g butter

  • 1 tsp vanilla extract 

Method

  1. Preheat the oven to 200°c 

  2. Combine wet ingredients in a jug

  3. Combine dry ingredients in a bowl, add the wet ingredients into the dry whilst stirring gently, do not over mix 

  4. Fold the blueberries into the mix 

  5. Place 12 muffin cases into the muffin tray and spoon the mix into the 12 muffins cases 

  6. Place the tray on the middle shelf of the pre-heated oven and bake for 15-18 minutes 

  7. Whilst the muffins are in the oven, make the cream cheese frosting

  8. Cut the butter into smaller chunks, this will help it be incorporated better, add this and cream cheese to a large bowl, I use a stand mixer this 

  9. Set the mixer to a low speed, and beat the butter and cream cheese for a few minutes until the two have blended together 

  10. Gradually add icing sugar to the mixture while on a low speed 

  11. Add the vanilla extract and continue to beat on low speed until the butter has fully been incorporated and the mixture is smooth 

  12. Once the muffins are cooked, allow to cool completely on a metal rack, once cooled pipe the cream cheese into the muffins and top with a couple of fresh blueberries