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!
Plain flour
Baking powder
Pinch of salt
Finely grated zest 1 lemon
Sunflower oil
Egg
Cold water
Blueberries
Icing sugar
Grated lemon zest
Lemon juice
Wafer flowers to decorate
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.
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Let us know by reviewing it below
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PREP: 10 mins
COOK: 25 MINS
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Super Easy
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SERVES: 12
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Ingredients
Plain flour
275gBaking powder
1 tbspPinch of salt
Finely grated zest 1 lemon
Sunflower oil
90mlEgg
1 largeCold water
150ml200mlBlueberries
150gIcing sugar
75gGrated lemon zest
2tspLemon juice
2-3tspWafer flowers to decorate
24You will also need…
12 hole muffin tin and muffin cases, unused flower pots if desired!
-
Method
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.