Heavenly lemon and blueberry muffins

Heavenly lemon and blueberry muffins

  • 1½ package of Driscoll’s blueberries (6 ounces/180 gram)
  • 8 ounces/230 gram plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 ounces/120 gram of unsalted butter at room temperature
  • 5 ounces/150 gram of sugar
  • 2 large eggs
  • lemon zest
  • 1 teaspoon vanilla extract
  • 120 ml milk

20 minutes | Cook time: 25 minutes | 12 muffins | snacking | dessert | average

Blueberry
Blueberry muffin recipe
Blueberry

Yammie

Directions

  • Preheat the oven to 190°C.
  • Grease a muffin tin or individual muffin cases.
  • Mix flour, baking powder and salt in a medium bowl.
  • Beat the butter and sugar for approximately 3 minutes until it's a pale colour in a large bowl with an electric mixer.
  • Add the eggs one at a time.
  • Scrape the they sides of the bowl clean if this is necessary.
  • Add lemon zest and vanilla to the mixture.
  • Reduce the speed of the mixer and add the flour mixture and milk a little bit at a time.
  • Begin and end with the flour mixture until everything has been incorporated.
  • Fold the blueberries through the mixture and divide over the muffin tin.
  • Bake the muffins for approximately 25 minutes until they are golden brown.
  • Leave to cool down for 3 minutes in the baking tin.

Pure enjoyment!
 

Leafs Blueberry

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