Blueberry and lemon muffins
15 Apr 2015
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
This is a zesty version of the popular blueberry muffin. It's ready in half an hour. Perfect afternoon snack or ideal for breakfast, picnics, kids' & adults' parties etc. They keep well in an air-tight tin, but they are so yummy, there won't be many leftover!
Ingredients
- 250g self-raising flour
- 1 tsp baking soda
- 100g unrefined sugar (soft)
- 100g butter or dairy-free margarine
- 100g blueberries
- Grated zest of 1 lemon
- 2 eggs
- 200 ml milk or almond milk
- ½ tsp vanilla extract
- Nutmeg (optional)
Instructions
- Melt the butter then let it cool.
- Preheat the oven to 200°C.
- Sift the flour and bicarbonate of soda together in a mixing bowl. Add the lemon zest, sugar and grate a little nutmeg on top.
- In another bowl mix the eggs with the milk and vanilla, then add the cooled butter.
- Add the wet mixture to the flour. Stir gently, until you get a smooth batter, then fold in the blueberries.
- Spoon the batter into a lined muffin tin or silicon muffin cases, filling almost to the top. Sprinkle each muffin with a pinch of sugar.
- Bake for 20 minutes until light brown then cool on a wire rack.
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Categories
- Meal Type: - Bake - Breakfast - Cupcakes & Muffins - Everyday - Kids Food - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Kid's Party - Parties - Picnic
- Ingredients: - Berries
- Health and Diet: - Dairy Free
- Skill Levels: - Easy
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