Blackberry and Lemon Muffins
Hello there!
I can't believe how quickly this summer has gone and autumn is just around the corner! I do love autumn, especially when the leaves start to change yet it is still sunny and slightly warm outside. Usually, blackberries are perfectly ripe around the beginning of September but I noticed this year they came a bit earlier so I managed to go blackberry picking mid-August. If you're undecided on what to make you can easily freeze the berries and defrost them for various recipes. One recipe idea is to make these blackberry and lemon muffins, enjoy!
The Recipe: Blackberry and Lemon Muffins
Makes 6 muffins
For the sponge:
125g self-raising flour
1/2 tsp bicarbonate of soda
70g caster sugar
45ml sunflower oil/melted butter
1 egg
75ml milk (I used oat milk which worked great)
1 lemon, zested
100g blackberries
For the icing:
50g icing sugar
1/2 lemon, juiced
Preheat an oven to 180C/Gas Mark 4 and line a muffin tin with six paper cases. Place all the dry ingredients in a bowl (flour, sugar and bicarbonate of soda) and combine.
Bake for 15-18 minutes until risen and golden. Leave to cool on a wire rack while you make the icing. To do this, sieve the icing sugar into a bowl and gradually add the lemon juice a little at a time until you have an icing that runs off a spoon slowly. Once the muffins are completely cold, drizzle with icing and serve.
If you liked this recipe, why not check out this other muffins recipe below!
Raspberry, Lemon and White Chocolate Muffins
If you liked this post, visit my full blog at:
The Recipe: Blackberry and Lemon Muffins
Makes 6 muffins
For the sponge:
125g self-raising flour
1/2 tsp bicarbonate of soda
70g caster sugar
45ml sunflower oil/melted butter
1 egg
75ml milk (I used oat milk which worked great)
1 lemon, zested
100g blackberries
For the icing:
50g icing sugar
1/2 lemon, juiced
Preheat an oven to 180C/Gas Mark 4 and line a muffin tin with six paper cases. Place all the dry ingredients in a bowl (flour, sugar and bicarbonate of soda) and combine.
Beat the eggs in a measuring jug then add the oil/melted butter and milk in the jug. Combine the wet ingredients with the dry ingredients and mix well with a wooden spoon.
Add the lemon zest then fold in the blackberries, being careful not too break them up too much. Spoon the mixture into the paper cases. Before baking, wipe any mixture that may have landed on the tray as it will burn when in the oven.
Bake for 15-18 minutes until risen and golden. Leave to cool on a wire rack while you make the icing. To do this, sieve the icing sugar into a bowl and gradually add the lemon juice a little at a time until you have an icing that runs off a spoon slowly. Once the muffins are completely cold, drizzle with icing and serve. |
| Blackberry and Lemon Muffins...Ta dah! |
If you liked this recipe, why not check out this other muffins recipe below!
Raspberry, Lemon and White Chocolate Muffins
If you liked this post, visit my full blog at:
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