Lemon Blueberry Self-Raising Flour Muffins

These delightful muffins combine the classic flavors of lemon and blueberry, creating a perfect balance of tartness and sweetness. The use of self-raising flour ensures a light and fluffy texture, while the creative addition of a lemon glaze adds an extra zing, making them a perfect treat for breakfast or a snack. They are vegetarian-friendly and easy to prepare.

Ingredients:

• 2 cups self-raising flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the milk, lemon juice, lemon zest, and vanilla extract until combined.
5. Gradually fold in the self-raising flour until just mixed, being careful not to overmix.
6. Gently fold in the fresh blueberries.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. While the muffins are baking, prepare the lemon glaze by mixing the powdered sugar with a few teaspoons of lemon juice until smooth.
10. Once the muffins are done, allow them to cool slightly before drizzling the lemon glaze over the top.