The blueberries and lemons in this recipe were originally intended for cupcakes, with towering high piles of lemon cream cheese icing. They were set to become lucky dip prizes at my friend’s fundraising pub quiz. She’s a phenomenal Irish dancer and she’s raising money for her dance school to head out to the world championships in April. Unfortunately on the very night I planned to make the cupcakes, both my local supermarkets entirely ran out of icing sugar! A bit of quick thinking, recipe searching, and perhaps a little bit of panic later, cupcake prizes were substituted with boxes of big chewy cookies. The day was saved!
The blueberries and lemons however, were still in need a home. A home that didn’t call for icing sugar. Cupcakes have therefore become muffins. Lovely lemon flavoured muffins, bursting with fresh, ripe blueberries, wrapped around a centre of sweet, lemony cream cheese. The lemon and blueberries give them a beautifully light, fresh taste. Then there’s the cream cheese filling. Cream cheese and blueberries go so well together, it tastes a little bit like having a blob of cheesecake in the middle of your muffin.
These muffins are really quick to put together. You can mix them up, bake them and be eating them within half an hour. If you wanted to make them even speedier you could leave out the cream cheese filling. They’re a perfect mid-week bake when you haven’t got time for anything complicated.
I don’t think there’s enough muffin recipes on this blog. A cake that pretends to be an acceptable breakfast food. What’s not to like?
Lemon, Blueberry and Cream Cheese Muffins
for the cream cheese filling
50g cream cheese, softened
20g caster sugar
juice and zest of 1/2 lemon
for the muffins
125g self raising flour
1/2 teaspoon bicarbonate of soda
80g caster sugar
zest of 1 lemon
75g fresh blueberries
Preheat the oven to 180c/350f.
Line a cupcake tray with 6 paper cases.
First prepare your cream cheese filling. Beat the cream cheese until soft and creamy. Mix in the sugar, lemon zest and lemon juice. Set aside.
In a large bowl, combine the flour, bicarbonate of soda, caster sugar and lemon zest. Set aside.
In a small pan heat the butter until melted. Set aside to cool slightly.
Beat the egg and buttermilk together in a jug or small bowl.
Make a well in the centre of the dry ingredients. Pour in the butter and the melted egg and buttermilk mixture.
Stir with a wooden spoon until just combined.
Half fill the paper cases with half of the mixture. Spoon in the cream cheese mixture. Top with the remaining muffin mixture.
Bake for 18 – 20 minutes until risen, golden and firm to the touch.
Cool on a wire rack, then store in an air tight tin, or eat warm.