Recipe Instructions:
Ingredients
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
2/3 Cup Sugar
1/2 Cup Lemon Juice
1 Lemon Zest
2 Large Eggs
3/4 Teaspoon Vanilla Essence
1/2 Cup Butter
1 Cup Fresh Blueberries
Cooking Directions
Preheat oven at 180 °C. Butter your muffin baking tin
Mix all-purpose flour, baking soda, baking powder and salt in a bowl and whisk. In small bowl, add 2/3 cup sugar and zest from 1 lemon. Rub with your fingers until the mixture becomes fragrance.
In another bowl add sugar and butter. Beat with electric beater until mixture is fluffy and light
Add to the butter sugar mixture the two eggs, whisk, add vanilla essence. Add lemon juice, beat well. Add milk and beat until well combined. Add the flour mixture in batches beating as you add. Do not over mix but the batter will be wet
Add blueberries in small bowl, add a tablespoon of all-purpose flour, shake to combine. This will prevent the blueberries from sinking to the bottom of the batter. Add blueberries into the wet batter and fold until evenly combined
Use ice cream scoop to pour the batter into the muffin tin. Make sure the blueberries are in all the portions in the batter. Bake the blueberry muffins in a 180°C oven for 25-30 minutes. Allow to cool in the muffin tin for 10 minutes.
Delicious blueberry muffins ready to be devoured for breakfast or as a dessert
