Doesn’t that sound delish!? So it was my turn to make breakfast this morning … which isn’t very often, by the way. One of my husbands nick names is “the breakfast king” and he makes the best pancakes from scratch! But this morning was my time to make him something yummy and he’s a big lover of a toasted muffin and butter! So thought I’d give this a whirl!
So the recipe calls for :
2 cups of all purpose flour
1/2 cup of butter (softened)
1 large egg
1 tsp of baking powder
1 cup of sugar
1/2 tsp of salt
2 large handfuls of blueberries… (I freeze mine because I feel like they’re a little juicer when making muffins/cupcakes)
1/4 cup of milk
Juice of 1/2 lemon
4 tbsp of confectioners sugar
Serving : 12 muffins, Prep: 15 Minutes, Cook time: 30 minutes
Preheat your oven to 375F, line your cupcake tray with liners or butter.
Sift the flour into a bowl (if you don’t do this then it’s no biggy but whenever I bake I found my cakes come or WAAY better if I do) along with the salt and baking powder.
Beat together the butter and granulated sugar in a separate bowl for about a minute.
Add the egg, after a minute slowly add your flour mixture to the bowl along with your milk, taking turns with each one until combined. Add your vanilla extract until mixture is fully mixed.
Fold in blueberries, the mixture may be a little stiff and then distribute into liners. (I use an ice cream scoop to make sure I’m even!)
Bake for 25-30 minutes, remove muffins, place on cooling rack.
For the drizzle! – combine juice of half a lemon and sift confectioners sugar to create an icing texture – use a kebab skewer or something similar to poke a few holes in your cakes.
You can either leave cakes to cool and then start drizzlin’! Or you can do it warm!
My husband likes them warm so we enjoyed them for breakfast with some tea! He really liked them! ♡
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