|
Preparing: 15 mins
|
Bake 25 mins
|
|
Ingredients
|
Method
|
|
250 g pastry or all-purpose flour
170 g caster sugar
2 tsp baking powder
  |
Fill a muffin tray with muffin cases. Heat the oven to 180ºC.
Sieve the flour to a glass bowl, add baking powder, sugar and mix.
|
|
100 g melted unsalted butter
2 eggs
125 ml semi-skimmed milk
Zest half lemon
    |
In a separate bowl, combine the melted butter, eggs and milk with a spoon, then add the zest of half of the lemon. Mix well.
|
  |
Pour the wet ingredients into the bowl with the dry ingredients, and mix gently using a large spoon, don't overmix the batter. Stop mixing when you see the flour disappears. |
|
250 g fresh bilberries, if you use frozen fruits, don't defrost them; add frozen to the batter
     |
Save 3 tablespoons of the bilberries for later.
Add the rest of the fruits to the mixture and, using the same spoon, fold them gently into the batter. Fill each muffin case evenly with the batter, top with some bilberries and pop in the oven. Bake for 25 minutes; you can check if they are baked by piercing a skewer, which should come out dry.
|
    |
Remove the muffins from the oven and transfer to a cooling rack.
|
|
4 tbsps icing sugar
Lemon juice
    |
Add the icing sugar to a small bowl, then add a little lemon juice and mix well; you shoud get thick icing; if the icing is too dry, use more lemon juice; if it's runny, add more sugar. Pour a little icing on each muffin and top with the bilberries.
|
They are divine! I hadn?t had bilberries when I baked them the second time so I used blueberries, also great. Thanks so much for sharing the recipes
i just made these this morning. i was scared at first cause dough was all blue/grey.. just oh my they are so so good. thank you so much for this recipe.. they are just amazing
Made them this morning. Easiest and best muffins I?ve ever made. A friend of mine asked for the recipe which I forwarded to her. Best compliment.