Food & Drink Lemon and Blueberry Muffins
Asparagus, Sundried Tomato, and Chicken Spaghetti
Asparagus lovers, prepare to freak out over this sundried tomato creamy pasta. Looking for more asparagus pasta inspo? Check out our Lemon, Garlic And Asparagus Pasta recipe. Yields: 4Prep Time: 15 minsTotal Time: 30 minsGallery: The Absolute Best Ways To Use Your Fave Green Veg: Asparagus (Delish UK) 1/17 SLIDES © Delish Listen up: you can do SO much with your all-time favourite spring veg, asparagus. This little guy can be used and cooked in plenty of various ways and packs a whole lot of flavour when cooked right.
We love, but when it's blueberries AND lemon, it's a match-made in heaven. This recipe comes in muffin form, making them tasty, easy-to-hold treats.
Want more blueberry and lemon ideas? Try,or our .
This Is The Only Lemon Bar Recipe You'll Ever Need
This recipe was created as part of the '.'
Prep Time: 15 mins
Process Time: 25 mins
Total Time: 40 mins
IngredientsFor the cake
- 175 g
unsalted butter, softened
- 175 g
Zest of 1 lemon
- 200 g
- 150 g
- 250 g
- 60 g
Juice of 1 lemon
- Preheat the oven to 180°C (160°C fan) and line your muffin tray with cases.
- In the mixing bowl, cream together the 175g butter and caster sugar with the electric hand whisk. Add the eggs and whisk to combine. Add in the flour and the lemon zest and mix until smooth, before stirring through the blueberries.
- Divide the batter evenly across the lined muffin tin, then bake in the oven for 20-25 minutes, until the muffins are golden and springy to touch in the centre.
- Whilst the muffins are baking, make the buttercream by mixing the 60g butter, icing sugar and juice of the lemon until smooth.
- Once the muffins have cooled, ice them with the buttercream and top with more fresh blueberries.
Healthy muffins: this recipe is perfect for brekkie on the go .
These healthy muffins are ideal if you're back to school, back to work, back to the weekly grind. They're filling, tasty and – more importantly, sugar-free!Make a batch today, eat them for brunch just out of the oven (we won't tell if you break them open and smear on some butter), then pop them in an air-tight container to dip into during the week.