Lemon Blueberry Muffins
Votes: 2
Time: 40 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Fresh lemon zest adds a refreshing flavor and vibrant aroma to this easy-to-make pastry, which is best sprinkled with sugar before baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups unbleached premium wheat flour
- 3/4 cup sugar (white or light brown), plus more for sprinkling
- 1 tbsp. baking powder
- 1/8 tsp fine salt
- Freshly grated nutmeg
- 1/2 cup (110 g) unsalted butter
- 1 cup of milk
- 2 large eggs at room temperature
- 1 tbsp finely grated lemon zest
- 1/2 tsp natural vanilla extract
- 1.5 cups fresh blueberries, washed and dried
We recommend
Recipes with similar ingredients: flour, nutmeg, milk, eggs, lemon zest, vanilla extract, blueberry
Cooking the dish according to the recipe:
- Preheat oven to 220C/425F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
- Place the butter in a microwave-safe bowl or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (You can melt the butter in a small saucepan.) Whisk together the milk, eggs, lemon zest, and vanilla extract.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir with a wooden spoon until the dry ingredients are moistened but the batter is lumpy. Overmixing will prevent the muffins from becoming fluffy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups and sprinkle generously with sugar.
- Place the lemon muffins in the oven and immediately reduce the temperature to 375°F (190°C). Bake until golden brown, about 25 minutes, rotating the pans halfway through. (Insert a toothpick into the center of a muffin to check for doneness; the toothpick should come out clean.) Cool in the pan on a wire rack for a couple of minutes. Remove the mini muffins from the pan and let them cool on a wire rack. Serve warm or at room temperature.
Categories:
Similar recipes
