These fluffy and juicy lemon blueberry muffins are the perfect way to start your mornings, they make a delicious healthy treat and they're easy to make from scratch.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon blueberry muffins
Servings: 6
Calories: 263kcal
Author: Katia
Ingredients
1 ½ cup(190 grams)whole-grain flour or all-purpose flour (I used white spelt flour)
1 cup (130 grams)blueberries, fresh or frozen(I used frozen blueberries)
1/2 scant cup(90 grams)unrefined cane sugar or white sugar*
1/2 cup(120 grams)milk
1/3 cup(70 grams)vegetable oil (I use expeller pressed canola oil)
2lemons, zest
1egg, possibly at room temperature
1 ½tspbaking powder
1/8tspfine salt
Instructions
Preheat the oven to 450 F°/230C°
Grease with butter or line the muffin pan with paper cases.
In a mixing bowl, combine the flour with the baking powder, salt, sugar and lemon zest. Mix them together with a whisk.
In a jug or in a bowl, combine the oil, the egg and the milk and mix well.Note: If you use a large egg, reduce the amount of milk (1/3 cup + 1 Tbsp of milk should be fine).
Pour the wet ingredients into the dry and mix with a fork, just until combined.
Pat dry the blueberries with kitchen paper, and using a spatula gently fold them into the batter
Divide the batter evenly between the 6 muffin cases and bake for 5 minutes at 450F°, then reduce the oven temperature at 400F°/200C° and bake for a further 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool and serve them dusted with icing sugar if you like.Note: if you have leftover muffins, store them at room temperature, in an airtight container for 2-3 days or you can freeze them for up to 3 months.
Notes
Frozen blueberries do not need to be thawed before you add them to your muffin batter. If they are already thawed like the ones I used for this recipe, gently pat them dry with kitchen paper. Frozen and fresh blueberries have similar weight.
You can reduce the amount of sugar a little bit further, 1/3 cup sugar (about 75 grams) works just fine if you prefer less sweet muffins.
White spelt flour is one of my favorite whole grain flours, it's a light and doesn't weight down your cakes and muffins. It tastes delicious and it's easier to digest than wheat flour.
If you use a large egg, reduce the amount of milk (1/3 cup + 1 Tbsp of milk should be fine).
It is very important not to open the oven for at least the first 15 minutes until the rising is finished.