Lemon Blueberry Muffins

What to Put on the Table With Lemon Blueberry Muffins

• Tea
• Coffee
• Orange juice
• Greek yoghurt

Making Lemon Blueberry Muffins, Step by Step

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1. Heat the oven to 200°C / 390°F and line a 12-hole muffin tin. Whisk the 300 g of flour, baking powder, salt, sugar and lemon zest.

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2. Whisk the eggs, milk, oil and lemon juice in a jug and pour into the dry mix. Stir with a few strokes until just combined.

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3. Toss the blueberries in the 1 tbsp of flour and fold in gently.

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4. Fill the cases to the top and sprinkle with the coarse sugar.

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5. Bake for 5 minutes, lower the oven to 180°C / 355°F and bake for 17 minutes more until golden. Cool in the tin for 5 minutes.

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A Few Notes

Stir until just combined.

Toss the berries in flour.

Fill the cases fully.

If your oven runs hot, check at 20 minutes in total.

Keeping What's Left

Keeps in an airtight tin for 3 days.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.