Easy Blackberry and Lemon Muffins Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 140 g Butter (melted)
- 2 Eggs (beaten)
- 150 g Blackberries
- 1 Lemon (zest only)
- 100 g Icing Sugar
- 1 Lemon (juice of)
Method
- Preheat the oven to 190ยฐc (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large mixing bowl
- Whisk the wet ingredients together in a jug.
- Gently mix the wet ingredients into the dry ingredients then fold in the blackberries and lemon zest.
- Spoon the batter into the muffin cases and bake in the oven for 16-18 minutes.
- Whilst the muffins are in the oven make the lemon glaze. Put the icing sugar in a bowl and whisk in the juice of 1 lemon. Add a few teaspoons of lemon juice at a time. You might find that you don't need all of the lemon juice. It should be a thin glossy consistency, perfect for drizzling. Drizzle over the cooling muffins and allow to set.