Here’s a delightful recipe for Lemon Blueberry Muffins that’s sure to be a hit!
Ingredients:
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 240 ml (1 cup) milk
- 80 ml (1/3 cup) vegetable oil
- Zest of 1 lemon
- 200 g (1 1/2 cups) fresh blueberries
- Juice of 1 lemon
Instructions:
- Preheat the Oven:
Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it lightly. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. - Mix Wet Ingredients:
In another bowl, beat the egg and then add the milk, vegetable oil, lemon zest, and lemon juice. Mix until well combined. - Combine Ingredients:
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; it’s okay if there are a few lumps. - Add Blueberries:
Fold in the fresh blueberries carefully to avoid breaking them. - Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. - Bake:
Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. - Cool:
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
These Lemon Blueberry Muffins are perfect for breakfast, brunch, or a snack. They’re bright, flavorful, and full of juicy blueberries!