berry muffins + lemon glaze

Over the holidays I ordered myself a beautiful new cookbook and couldn’t wait to make a recipe from the book. Now the book, A Farmer’s Daughter doesn’t have any photos inside and usually I’m a sucker for the photos but the recipes are the things that you want to make for your family. Wholesome food, a variety of recipes and ingredients but nothing that is too fancy or hard to get. These muffins were the most deliciously perfect muffins and we didn’t even do the crumble topping. I’m imagining the crumble topping takes it to a whole new level. And you’ll get 24 muffins from the mix which is great for big families, freezing for later or serving for a crowd. I’ve changed this recipe for the thermomix instructions and measurements and I know you’ll love them. I had a couple this morning after church and love the lemon glaze.

5.0 from 1 reviews
berry muffins + lemon glaze
 
Prep time
Cook time
Total time
 
Serves: 24
What you'll need
  • 2 cups (450g) caster sugar
  • 4 eggs
  • 225g butter, room temperature, cubed
  • 1 cup natural yogurt
  • juice of 1 large lemon
  • 3 cups (400g) SR flour
  • 1½ cups mixed berries (we used frozen)
  • ½ cup icing sugar
  • juice of 1 lemon
Instructions
  1. mix together the eggs and sugar until creamy, I did this for 30 seconds, speed 4.
  2. Add in butter, yoghurt and lemon juice. Mix for another 20 seconds, speed 4
  3. Tip in the flour and gently fold in using your spatula. This keeps the muffins very light. So I didn't use the thermomix I used a spatula very gently. Add in the berries and do the same.
  4. Scoop into muffin wrappers (you'll need 24) and bake in a 180C oven for at least 20 minutes until lightly golden on top and cooked inside.
  5. Meanwhile combine the ½ cup icing sugar and juice of 1 lemon and whisk together so you don't have any lumps. Spoon over hot muffins.............and enjoy

 

Comments

  1. These sound delicious, Ill be thermomixing these for sure later this week, have just whipped up a big batch of banana choc chip muffins for school lunches.

  2. Thanks for sharing this recipe. I made these yesterday (minus the glaze because I ran out of time) and they are so delicious. Probably one of the tastiest muffin recipes I’ve made. I had lots of strawberries in the freezer from when I got a cheap tray and they went perfectly into this recipe.

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