Flowerpot Blueberry Muffins

These quick and delicious blueberry flowerpot muffins will make for the ideal homemade gift on Mother’s Day. They are also great for bake sales – we are sure they’ll sell out quickly!
Ingredients
Serves: 12
  • Muffins:
  • 275g plain flour
  • 1 tbsp baking powder
  • Pinch of salt
  • Finely grated zest 1 lemon
  • 90ml sunflower oil
  • 1 large egg
  • 150ml cold water
  • 200ml Carnation Condensed Milk
  • 150g blueberries
  • Lemon Icing:
  • 75g (3oz) icing sugar
  • 2tsp grated lemon zest
  • 2-3tsp lemon juice
  • 24 wafer flowers to decorate

You will also need...

12 hole muffin tin and muffin cases
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins PT10M

    Cook time
    25 mins PT25M

Each serving typically contains

  • Energy 1117kJ 266kcal 13%
  • Fat 9.2g 13%
  • Saturates 2.0g 10%
  • Sugars 18.8g 21%
  • Salt 0.53g 9%

of an adult's Reference Intake (RI)*
Energy per 100g: 1345kJ/320kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Pre-heat the oven to 190°C, (fan 170°C), Gas Mark 5.
  2. 2. Sift together the flour, baking powder and salt into a large bowl. Stir in the lemon zest.
  3. 3. Beat together the oil, egg, water and condensed milk. Add to the dry ingredients and mix well. Stir in the blueberries. Divide the mixture between the prepared cases. Bake for 20-25 minutes or until well risen. Transfer to a cooling rack to cool.
  4. 4. When the muffins have cooled, sift the icing sugar into a small bowl, then add the lemon rind and juice, stir until you have a smooth icing, adding a little more lemon juice if necessary. Drizzle over the muffins and decorate with the flowers.


  5. Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

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