Lemon and Blueberry Muffins – Milk- & Egg-plan Friendly

Summer time is here and I am combining two classic British cake flavours in one. It’s my birthday soon and I want cake! And since my boy is successfully adapting to eating a whole digestive biscuit now, the next trial stage is muffins. I’m using 250ml semi-skimmed milk in a batch of 750g flour, as well as less than 10% egg in a shop-bought lemon curd mix, so a maximum of 30g egg in the 300g used. Sounds manageable to me. Be aware, you’re going to end up with a truckload full of muffins.

Ingredients:

  • 750g flour
  • 2tsp bicarbonate of soda
  • 1 1/2tsp salt
  • 2tsp vanilla extract
  • 300g caster sugar
  • 500g blueberries
  • grated zest of 2 lemons
  • 300g lemon curd
  • 350ml vegetable oil
  • 250ml semi-skimmed milk

Optional icing:

  • 150g icing sugar
  • 1tbsp lemon juice for every 3tbsp water

Pre-heat the oven to 180°C. Sieve the flour into a large bowl, mix in sieved bicarb, salt and caster sugar. Add the vanilla extract, lemon zest, lemon curd, vegetable oil and milk and stir, but don’t over-mix. Add the blueberries in last, mix again until evenly distributed. Line a couple of muffin trays – the mix made 24 mini muffins and 24 large muffins for me.

Bake for approx. 15 (mini muffins) to 20 (larger ones) minutes, then leave to cool on a rack.

The muffins aren’t too sweet, but have a nice, tangy taste. If you prefer a sweeter version, make a lemon drizzle by sieving the icing sugar into a pan and melting while gradually  adding 1tbsp lemon juice and 3tbsp water, drizzling over the muffins and leaving it to cool for a few minutes until set.

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