These muffins are full of zesty lemon and fresh blueberries and make the perfect treat to bring to friends’ houses or serve up to guests at home. Don’t forget to take the cream cheese out of the fridge when you start making your muffin batter. This way it’ll be nice and soft when it comes time to make the icing. Serve with a cuppa and enjoy!

Makes 18

Ingredients

• 2 cups self-raising flour
• 2 tsp baking powder
• 3/4 cup caster sugar
• 1/3 cup desiccated coconut
• 125g white baking chocolate, chopped
• 125g blueberries
• Finely grated rind of 1 lemon
• 3/4 cup milk
• 1/3 cup vegetable oil
• 2 eggs
  Icing
• 200g cream cheese, at room temperature, chopped
• 1 tsp finely grated lemon rind
• 125g (3/4 cup) pure icing sugar, sifted
• 1 tsp fresh lemon juice

Method

1. Preheat oven to 180C. Combine sifted flour and baking powder with sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. In a seperate bowl, whisk together milk, oil and eggs, then fold into dry ingredients until just combined. Spoon mixture into 18 x 1/3 cup capacity paper lined muffin tin.
2. Bake in oven for 15–18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
3. Use an electric beater to beat cream cheese and lemon rind in a bowl until smooth. Gradually add icing sugar and beat until well combined. Stir in lemon juice.
4. Spread icing over muffins and decorate with blueberries and lemon zest. Serve.