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Mini Lemon & Blueberry Muffins

13 Jun

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup of frozen blueberries, plus a few extra for the top of each muffin
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • Finely grated zest of 2 small lemons
  • 1/4 cup fresh lemon juice

Method

  1. Preheat the oven to 190°C. Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries.
  2. In another medium bowl, whisk the eggs with the milk, oil and lemon zest, then whisk in the lemon juice. Using a rubber spatula, fold the egg mixture into the flour mixture until blended; do not overmix.
  3. Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  4. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly.
  5. Serve warm or at room temperature.

Recipe Source

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