Lemon and blueberry muffins

Lemon and blueberry muffins

  • 180g Driscoll’s blueberries
  • 230 gram plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 120 gram of unsalted butter at room temperature
  • 150 gram of sugar
  • 2 large eggs
  • lemon zest
  • 1 teaspoon vanilla extract
  • 120 ml milk

45 min | 12 muffins | breakfast | dessert | snacking | average

Blueberry
Blueberry muffin recipe
Blueberry

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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Carrefour
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Carrefour Middle East
Whole Foods Market

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