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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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A lovely cafe style muffin with a drizzle of sharp lemon curd to complement the sweet crusty blueberry taste - and quick to make. 

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Ingredients

• 1 egg
• 1/4 cup oil, lite olive, canola or rice bran oil
• 1 cup milk
• 3/4 cup sugar
• grated rind of 1 lemon
• 2 tablespoons of lemon juice
• 2 cups of flour
• 4 teaspoons baking powder
• 1 cup blueberries, if using frozen do not defrost
• 1/2 cup Lemon curd to serve
• For the Topping:
• 50 g butter, melted
• 1 tablespoon lemon juice
• 1/4 cup caster sugar

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Method

Preheat oven to 180 degrees C. Spray a 12 cup muffin tray with non-stick baking spray.

Mix the egg, oil, milk, sugar, lemon rind and juice together in a large bowl until well combined. Add the flour, baking powder and blueberries and mix until just folded in. Do not over mix. It does not matter if there is still a little flour visible. Spoon the mixture into the prepared muffin tins and bake for 30 - 35 minutes.

Whisk the melted butter and lemon juice together. Remove tray from the oven and brush the hot muffins with the butter and lemon mixture, then sprinkle generously with caster sugar. Leave in the tray until cool enough to handle, then remove to further cool on a wire rack.

Serve with tops dug out and a teaspoon of lemon curd poured in. Place the little top back on like a hat.