Lemon & Blueberry Muffins with a Lemon Cream Cheese Frosting

Wed, 27 April 2022

Ingredients:

 Muffins:

• 113g unsalted butter 
• 170g granulated sugar 
• 177ml buttermilk

• 2 large eggs
• 1 teaspoon vanilla extract
• 250g all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 200g blueberries
•  

FOR THE FROSTING:

• 227g cream cheese 
• 113g unsalted butter 
• 455g powdered sugar 
• 1 tablespoon milk or heavy cream
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract 

 

Method

 

1.  Preheat oven to 200 degrees C. Line a muffin pan with paper liners or grease with butter.

 

2. In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the butter, 3/4 cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add to the dry ingredients and stir until just combined. Fold in the blueberries (dusted with some flour) 

 

3. Spoon the batter into the prepared muffin pan, filling each cup 3/4 full. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

 

4.  Beat together the butter and cream cheese until smooth. Add the powdered sugar, milk or cream, lemon zest, vanilla extract and lemon extract (if using). Beat at medium high speed for 2-3 minutes until light and creamy.

 

5.  Frost the cupcakes with the cream cheese buttercream. Garnish with fresh blueberries, if desired.