Deliciously moist mini blueberry muffins that are just packed to bursting with fresh blueberries. Topped with a little drizzle of lemon icing for added zing. Ideal for popping in lunch boxes or after school snacks.
Oh these fruit packed muffins are just delicious!
And such a simple thing to make. They literally just take a half hour and they’re the perfect size for putting in the kids lunch boxes.
Or just enjoy one yourself alongside a cup of coffee.
And you’ll just LOVE how well that lemon zesty icing goes with the squidgy blueberries! It’s just mouthwateringly good.
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How To Serve Blueberry Muffins
Well, these muffins are great in lunchboxes or with a coffee but you could always try the serving ideas below too, for some extra deliciousness in your day!
- Great with an iced coffee in the garden on a sunny day – get our iced coffee bag recipe here (ad feature)
- Serve still warm from the oven for dessert – pop them from the muffin cases and put them in a bowl with a couple of scoops of lemon ice cream and some fresh blueberries.
- Serve them as part of an Afternoon Tea party spread – with scones and little sandwiches.
Mini Blueberry Muffin Ingredients
For the blueberry muffins
- 200g self raising flour
- 50g caster sugar
- 1 tsp baking powder
- 200g fresh blueberries
- 100g butter
- 125ml milk
- 1 egg
For the lemon icing
- 80g icing sugar
- 3 tbs fresh lemon juice
- 1 drop of yellow food colouring – if you don’t like to use artificial colourings, you can either skip this and decorate with white icing or try out these fabulous homemade natural food colourings
Equipment Needed
- Weighing scales
- Mixing bowl
- Wooden spoon
- Table spoon
- Sieve
- Measuring jug (or cup)
- Small bowl
- Fork
- Muffin tray
- 18 mini muffin cases
- Jug
- Teaspoon
- Lemon juicer
- Cooling rack
How To Make Mini Blueberry Muffins
- Heat the oven to 180C / 350F / Gas Mark 4
- Gently stir together the flour, baking powder, sugar and blueberries.
- Melt the butter in the microwave so that is just soft – don’t melt it to complete liquid. Then slowly combine with the milk and egg. Pour this mixture into the dry mixture and stir slowly to mix into a muffin batter.
- Divide the mixture between the muffin cases
- Bake the blueberry muffins in the oven for around 15 minutes.
- Allow the cakes to cool.
- Mix up the icing – sift the icing sugar into a small bowl – add 3-4 tbs of fresh lemon juice and colour with a dot of yellow food dye. Stir well to mix.
- Drizzle the icing onto the muffins.
Get all our easy dessert recipes here
Make Mini Blueberry Muffins Your Way
This is a really basic muffin recipe and you can easily swap the ingredients and make tasty variations.
- switch the blueberries for raspberries and top with vanilla icing
- skip the icing and add a sprinkle of sugar to the muffin tops before baking
More Easy Bakes To Make
We love simple cakes and bakes – not only are they great lunch box fillers but they’re also just perfect for after school snacks.
Need Some Easy Meal Ideas?
Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!
Mini Blueberry Muffins With Lemon Icing
Really easy, yummy mini blueberry muffins that are just the perfect size for lunchboxes or alongisde coffee.
Ingredients
For the blueberry muffins
- 200g self raising flour
- 50g caster sugar
- 1 tsp baking powder
- 200g fresh blueberries
- 100g butter
- 125ml milk
- 1 egg
For the lemon icing
- 80g icing sugar
- 3 tbs fresh lemon juice
- 1 drop yellow food colouring
Instructions
- Heat the oven to 180C / 350F / Gas Mark 4
- Gently stir together the flour, baking powder, sugar and blueberries.
- Melt the butter in the microwave so that is just soft - don't melt it to complete liquid. Then slowly combine with the milk and egg. Pour this mixture into the dry mixture and stir slowly to mix into a muffin batter.
- Divide the mixture between the muffin cases and bake for 15 minutes.
- Allow the cakes to cool.
- Mix up the icing - sift the icing sugar into a small bowl - add 3-4 tbs of fresh lemon juice and colour with a dot of yellow food dye. Stir well to mix. Drizzle the icing onto the muffins.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 203mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more fruit ideas and fresh fruit recipes here