Flowerpot Blueberry Muffins
Flowerpot Blueberry Muffins

Flowerpot Blueberry Muffins

PREP: 10 mins
COOK: 25 MINS
Super Easy
Serves: 12

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!

Flowerpot Blueberry Muffins

Plain flour

275g

Baking powder

1 tbsp

Pinch of salt

Finely grated zest 1 lemon

Sunflower oil

90ml

Egg

1 large

Cold water

150ml

Blueberries

150g

Icing sugar

75g

Grated lemon zest

2tsp

Lemon juice

2-3tsp

Wafer flowers to decorate

24

You will also need…

12 hole muffin tin and muffin cases, unused flower pots if desired!

Step 1 of 4

Pre-heat the oven to 190°C, (fan 170°C), Gas Mark 5.

Step 2 of 4

Sift together the flour, baking powder and salt into a large bowl. Stir in the lemon zest.

Step 3 of 4

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

Step 4 of 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.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Flowerpot Blueberry Muffins is rated 4.0 out of 5 by 1.
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Rated 4 out of 5 by from Jury still out Not too sure if I like the taste. I used rapeseed oil, maybe this is what is leaving an after taste that I'm not too sure about. Sòrt of expected quite a sweet muffin given the recipe. Shop bought as I recall are sweet.
Date published: 2018-09-22
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