These timeless muffins are packed with juicy blueberries, perfect for anytime of the day
Mark Stower , DIRECTOR OF FOOD AND SERVICE
- Preparation time: 15 MINS
- Cooking time: 20-25 MINS
- Serves: 12
Pre-heat the oven to 190˚C, Gas Mark 5.
Add the eggs, milk and oil into a large mixing bowl and whisk together.
Add the caster sugar and whisk again.
Sieve the flour, along with 1 tsp of salt, into the bowl and whisk until smooth.
Add tsp of vanilla extract and continue to whisk.
Add the blueberries and lightly mix.
Place 12 muffin cases into a muffin tray and divide the mixture equally between the cases.
Place into the oven for 20-25 minutes, until golden brown.
For the icing
Sieve the icing sugar into a small mixing bowl.
Add the lime zest and juice.
Add a little cold water (to make a thick, but not runny consistency) and mix together thoroughly.
Once the muffins are cool, spoon the mixture equally over the top of each muffin.
With more people now growing some of their own produce – blueberries are one of those fruits you can grow in a container if you only have a balcony or small patio.
Blueberries are perennial flowering plants, so should come up each year when established. They originated in North America but are relatives of our native smaller bilberry which you can find growing wild on our heathlands and hills and is the native flower of Leeds!
Blueberries provide vitamin C and are particularly rich in anthocyanins, which give them their colour and act as beneficial antioxidants in the body.
An 80g portion of blueberries - around a couple of handfuls - would count as one of your 5 A DAY.
DR JULIET GRAY, COMPANY NUTRITIONIST