Easy Lemon and Blueberry Muffins
Ingredients
- 195 g of all-purpose flour
- 150 g of granulated sugar you’ll need a dash more for the muffin tops
- ¼ teaspoon of fine sea salt
- 2 teaspoons of baking powder
- 1 lemon you can use a little extra to put cute slices in the top of your muffins
- 80 ml of neutral flavoured oil e.g. canola or vegetable
- 1 large egg
- 80 ml milk this can either be dairy or non-dairy alternatives
- 1 teaspoon of vanilla extract
- 6-8 ounces of blueberries fresh or frozen
Instructions
- Preheat the oven to 204°C.
- Depending on whether you’re making standard muffins or large; pop 8-10 muffin cases in a muffin tray.
- Zest around a tablespoon of lemon into a mixing bowl and combine with the sugar. Mix until combined.
- Next, whisk the flour, lemon sugar, baking powder, and salt together in a large mixing bowl.
- Measure the oil in a measuring jug. Then add in the egg, followed by the milk.
- Measure 2 tablespoons of lemon juice, followed by vanilla. Mix until everything comes together.
- Combine the wet ingredients with the dry. Mix until the mixture appears thick; you won’t need to mix for very long!
- Then, fold in the blueberries.
- Divide the batter evenly into the cases that are lined in the baking tray.
- Pop in a little slice of lemon into the top of the mixture and sprinkle a little sugar on top.
- Bake for around 15-20 mins.
Notes
Store in a sealed container at room temperature for a couple of days (if they last that long, haha)!