Name: Fluffy and light lemon and blueberry muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Topping; 1 cup sifted icing sugar; 1/2 cup sour cream; 1 teaspoon lemon juice; 2 cup gluten-free self-raising flour; 1 cup blueberries, plus extra to serve; 1/2 cup caster sugar; 1 cup sour cream; 125 gram melted butter; 1 lightly beaten egg; 1 lemon, zest finely grated, plus 2 tablespoons juice

Fluffy and light lemon and blueberry muffins

These wonderfully light and fluffy lemon and blueberry muffins are perfect for the whole family to enjoy for morning or afternoon tea, and these muffins make a great accompaniment to a hot cup of tea.

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Makes 12

Prep

10M

Cook

25M

Total

35M

Ingredients

Topping

1 cup sifted icing sugar

1/2 cup sour cream

1 teaspoon lemon juice

2 cup gluten-free self-raising flour

1 cup blueberries, plus extra to serve

1/2 cup caster sugar

1 cup sour cream

125 gram melted butter

1 lightly beaten egg

1 lemon, zest finely grated, plus 2 tablespoons juice

Method

Preheat oven to 180°C. Line a 12-hole muffin pan or 6-hole Texas muffin pan (3/4 cup) with paper patty cases.

Sift flour into a large bowl. Stir in blueberries and sugar. Make a well in the centre.

In a jug, whisk sour cream, butter, egg, zest and juice together. Stir into mixture until just combined.

Spoon into patty cases until 2/3 full. Bake 15-20 minutes (20-25 minutes if using a Texas muffin pan), until cooked when tested. Transfer to a wire rack to cool.

To make topping, beat sour cream, sugar, and juice together in a bowl until smooth. Drizzle topping over muffins. Scatter with extra berries to serve.

To make a pear streusel muffin, replace berries with 2 ripe chopped pears and 1/4 cup chopped glace ginger. Rub 30g butter into 1/3 cup brown sugar, 2 tablespoon desiccates coconut and 1/4 teaspoon ground ginger until crumbly. Sprinkle over muffins before baking.
Note

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