Wild Blueberry & Lemon Muffins
Bursting with fruity flavour, these muffins combine the tang of Honeyberry’s Lemon Extract with the juicy pop of Freeze Dried Whole Wild Blueberries. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
- 200 g self-raising flour
- 100 g caster sugar
- 2 medium eggs
- 100 ml milk any variety works
- 75 g unsalted butter melted and cooled slightly
- 1 tsp Lemon Extract
- 40 g Freeze Dried Whole Wild Blueberries
- Optional: 1 tbsp demerara sugar for sprinkling on top
Instructions
- Preheat oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
- In a large bowl, combine the self-raising flour and caster sugar.
- In a separate bowl, whisk together the eggs, milk, melted butter, and Honeyberry Lemon Extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined (do not overmix or the muffins will be dense).
- Gently fold in the freeze dried blueberries, reserving a few for sprinkling on top.
- Divide the mixture evenly between the cases, top with reserved blueberries (and a sprinkle of demerara sugar if using), and bake for 18–20 minutes, until golden and springy to the touch.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Best enjoyed slightly warm!