Blueberry and Lemon Muffins
10
25 minutes
15 minutes
English
These moreish muffins are wonderfully easy to make and so quick to whip up using our deliciously aromatic Wild Blueberry Conserve which is swirled on top of zesty lemon blueberry muffins for a burst of sweet fruity flavour. Served warm with a cuppa, these fluffy muffins make the perfect teatime bake or add to a packed lunch for a homemade treat.
Ingredients
250ml semi-skimmed milk
2 tsp lemon juice
Zest of 2 lemons
100g caster sugar
75g light brown soft sugar
400g self-raising flour plus 1 tbsp
2 large eggs
100ml sunflower oil
150g fresh blueberries
150g Tiptree Wild Blueberry Conserve
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Long, thin pieces of lemon zest from 1 lemon
Directions
Preheat oven to 190°C/170°C Fan/Gas Mark 5 and line a muffin tin with 10 paper cases.
Add the milk to a measuring jug and add the lemon juice. Set aside, it will look curdled in a few minutes.
In a large bowl, combine the lemon zest with both sugars and rub the zest into the sugar with your fingertips to release the lemon oils. Add the flour and mix well.
Whisk the eggs until aerated then mix in the sunflower oil and milk.
Lightly fold the liquid mixture into the dry mixture until just combined.
Toss the blueberries in 1 tbsp of flour to coat them, then mix them gently through the muffin mixture. Do not overmix or the muffins will be tough.
Divide the mixture evenly between the muffin cases. Take the Wild Blueberry Conserve and stir it to loosen it a bit, then place 1 teaspoon of conserve on top of the batter of each muffin. Take a skewer and swirl the jam into the muffin batter in a figure of eight motion.
Bake for 20-25 minutes until springy to touch, or until a skewer inserted into the centre comes out clean. Carefully remove the muffins from the tin and place on a wire cooling rack.
Decorate the muffins with strips of lemon peel.
These are best eaten warm on the same day but can be stored in an airtight tin for 3 days.
