Name: Blueberry and lemon muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Blueberry and lemon muffins

15 Apr 2015

by Dinna

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.