Healthier blueberry & lemon muffins with berry cream cheese icing - The Carefillery New World
Appliance/Function:
Equipment
- 1 Stand mixer or large bowl
- 1 Medium bowl
- 1 Small bowl
- 1 Muffin tin 12 cups
- 12 Muffin cases optional
Ingredients
Dry ingredients
- 300 g Flour or gluten-free
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Sea salt
- ¼ tsp Cinnamon
- 2 tbsp Berry superfood powder The Care Fillery - New World
Wet ingredients
- 80 ml Olive oil
- 125 ml Maple syrup or honey
- 2 Eggs at room temperature
- 125 g Greek yoghurt
- 10 ml Vanilla extract
- 1 Lemon zest
Batter
- 1 tsp Flour or gluten-free
- 1 cup Blueberries fresh or frozen
Frosting
- 250 g Cream cheese
- 60 ml Maple syrup
- 5 ml Vanilla extract or honey
- 2 tbsp Berry superfood powder The Care Fillery - New World
Instructions
Before you start
- Preheat the oven to 200℃. Spray a 12-cup muffin tin with oil or line it with 12 muffin cases.
Dry ingredients
- In a stand mixer (or large mixing bowl), combine the flour, baking powder, baking soda, salt, cinnamon and berry superfood powder.
Wet ingredients
- In a separate medium mixing bowl, beat the oil and honey (or maple syrup) together with a whisk. Add the eggs and beat well, then add the yogurt, and vanilla and grate in the zest of the lemon. Mix well.
Make batter
- Pour the wet ingredients into the stand mixer (or large mixing bowl) with the dry ingredients and mix until just combined (a few lumps are ok). In a small bowl, toss the blueberries with the flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the thick batter.
Bake muffins
- Divide the batter evenly between the 12 muffin cups. Bake the muffins for 16-19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Cool muffins
- Place the muffin tin on a cooling rack to cool. You might need to run a knife along the outer edge of the muffins to loosen them from the pan if not using muffin cases.
Make frosting
- While the muffins are cooling, wipe out the stand mixer bowl (if using). Add cream cheese, maple syrup, vanilla extract and berry superfood powder into the stand mixer (or large mixing bowl) and beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed. Pipe the cooled muffins with the frosting.
Nutrition
Calories: 321kcal | Carbohydrates: 41g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 264mg | Potassium: 111mg | Fiber: 1g | Sugar: 20g | Calcium: 84mg | Iron: 2mg