Lemon-Blueberry Muffins Recipe

Name: Lemon-Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. sifted all-purpose flour; 1/4 c. sugar; 2 1/2 tsp. baking powder; 1 egg; 3/4 tsp. salt; 3/4 c. milk; 1/3 c. salad oil; 1 c. fresh blueberries or 1 c. frozen, defrosted and drained; 1 tsp. grated lemon peel; 2 Tbsp. sugar; melted butter; sugar

Servings: persons

1 3/4 c. sifted all-purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1 egg
3/4 tsp. salt
3/4 c. milk
1/3 c. salad oil
1 c. fresh blueberries or 1 c. frozen, defrosted and drained
1 tsp. grated lemon peel
2 Tbsp. sugar
melted butter
sugar

1
Sift together flour, 1/4 cup sugar, baking powder and salt into bowl.
2
Make a well in center of flour.
3
Combine milk, egg and oil.
4
Add all at once to dry ingredients; stir quickly, just until all ingredients are moistened.
5
Toss blueberries with 2 tablespoons sugar; gently stir into batter, along with lemon peel. Fill 2 1/2-inch muffin pans 2/3 full.
6
Bake in a 400u00b0 oven for 25 to 30 minutes.
7
While muffins are still warm, dip tops in melted butter, then in a little sugar.

747

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. sifted all-purpose flour, 1/4 c. sugar, 2 1/2 tsp. baking powder, 1 egg, and more.

Yes, Lemon-Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Blueberry Muffins

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