Blueberry Muffins with a Lemon Glaze

I made my blueberry muffins the other day but, I put a twist on them. Usually, I make them with a crumble on top but this time I made them with a little lemon zest in them and a lemon drizzle glaze on top. And wow did it make them even better! I have been eating one for breakfast with a banana and my coffee with oat milk and they start my day with a little sweetness and motivate me to do my Pilates workout and meditation. That’s before the boredom sets in and I stress bake or cook some more and then continue to try and finish my screenplay I’m working on until it’s time to go for my afternoon walk. Oh what strange days these are. But at least we are all in it together! So here is my recipe! I hope you get plenty of use out of it too.

For the muffin mix:

• 1.5 Cups, all purpose flour

• 1/2 Cup of caster sugar

• 1 Stick of butter

• 1 Egg

• 2/3 cup, Greek yogurt (plain preferably but I only had vanilla and omitted the vanilla extract today)

• 1 Tsp vanilla extract

• 1 Small tub of blueberries

• Zest of one lemon

• 2 Tsp baking powder

• 1/2 Tsp salt

For the glaze:

• 1 Cup powdered sugar

• 2 Tbsp milk

• Juice of 1/2 a lemon

Start with your caster sugar, melted butter, egg, Greek yogurt and lemon zest in a large bowl. Mix it all together with a whisk until smooth. Next, add in your flour, baking powder and salt in slowly and fold in to the mixture. Next, add in your blueberries which I like to sprinkle with a little flour, like Queen Ina Garten taught us all best so the fruit doesn’t sink in the muffins. Fold them in. Portion them out in to a greased non stick muffin tray. You can use muffin paper cups or even parchment paper if you don’t have a non-stick tray. Then pop them in the oven at 375 degrees F for 30 minutes until golden brown on top and your knife comes out clean when inserted in to the middle.

Start making the glaze while the muffins are in the oven. Use 1 cup of powdered sugar, 2 tbsp of milk and the juice of half a lemon! Whisk together and that’s it! Spoon it over while they’re hot so they absorb the lemony sweetness.

Let the muffins cool on a baking rack and then enjoy!