Blueberry Lemon Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 2 teaspoons baking soda
- 120 g suar
- 55 g butter, melted
- 1 large egg (s)
- 175 g plain yourt
- 100 ml milk
- 1 lemon (s), the zest
- 180 g blueberries, fresh or frozen
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and line a muffin tin with paper liners.
- Mix the flour with the baking powder and briefly melt the butter in the microwave. Then briefly stir the sugar with the butter, stir in the egg. Add the yogurt, milk and lemon zest and stir in. Here it is good to take the yoghurt and milk out of the refrigerator beforehand so that both are not so cold. Then stir in the flour mixture and fold in the blueberries with a mixing spoon.
- This dough is a bit firm and you put it 2/3 full into the prepared muffin pan.
- Bake in the oven for about 25 minutes, or until the muffins are golden brown in color. Take out and let stand in the tin for a few minutes. Then leave to cool on a wire rack and dust with a little icing sugar before serving.
- The batter makes 14 muffins.
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