Blueberry Muffins with Cream Cheese Frosting!

Hello everyone! It's my birthday today!

So one thing you may not know about me is that I love to bake - especially cupcakes. In my life, I have made countless batches and today I am going to share with you a recipe that I recently tried for the first time, and absolutely loved them! They were so easy to make, and I also got the approval from my friends, who hold very high cupcake standards. They were well impressed! This recipe is adapted from the Hummingbird Bakery cookbook, which is amazing by the way.

Anyway, here are the ingredients you will need:

• 360g plain flour
• 370g caster sugar
• 1 teaspoon salt
• 1.5 teaspoons baking powder
• Half a teaspoon baking soda
• 375ml buttermilk
• 1 egg
• A few drops of vanilla essence
• 70g unsalted butter, melted
• 250g blueberries

For the frosting you will need:

It said in the book that this recipe made 12-14 muffins, but I ended up with 16.

Preheat your oven to 170ºC.

Mix the flour, sugar, salt, baking powder and baking soda in a bowl until combined.

Put the buttermilk, egg, and vanilla essence into a bowl and combine. Pour into the flour mixture, a little at a time and beat until all the ingredients are incorporated.

Pour in the melted butter and fold into the mixture. Fold in your blueberries too, but make sure to leave some to garnish the top of the muffins when they are done.

Spoon the mixture into the paper cases until they are two-thirds full. Bake in the over for 20 minutes, if it's done, the muffin should bounce back when touched. Leave them to cool on a wire rack and get cracking on your frosting!

For the frosting:

• 300g icing sugar
• 50g unsalted butter, room temperature
• 125g cream cheese, cold.

If you feel like jazzing things up a little bit, you can use the juice and zest of half a lemon. I didn't though.

Put the butter, icing sugar and cream cheese into a bowl. Make sure your butter is soft!

Mix the ingredients with a electric mixer until it is all combined, and it's light and fluffy. Don't overbeat though! It will get very runny.

Spoon the frosting onto the cupcakes when they are cool. If your fancy, you can use an icing bag to make a nice swirl, but I thought I'd save you the ugly sight of my best attempt. Put the spare blueberries over the top et voilá! They are ready to eat!

 Thank you for reading, following me on Bloglovin', and all your lovely comments! I will see you next week for my next post. If you attempt these muffins, please let me know how you go on!

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What is your favourite thing to bake during the summer?