Healthier Blueberry and Lemon Muffins
A healthier alternative to sugar loaded blueberry muffins, with a zingy lemon twist
Equipment
- 12 cup muffin tray
- Whisk
- Large mixing bowl
- Wooden spoon
Ingredients
- 375 g Self-Raising Flour
- 1/4 tsp Baking Powder
- 125 g Caster Sugar
- 225 ml Milk
- 125 ml Extra Virgin Olive Oil
- 2 Large Eggs
- 1-2 drop Vanilla Essence
- 200 g Blueberries
- Zest and Juice of 1 Lemon
Instructions
- Preheat your oven to 190°C | 370°F, (fan 170°C | 338°F) and grease a 12 cup muffin tin; you can use a little olive oil for this too, just spread it evenly around the tin.
- Sieve 375g self-raising flour and 1/4 tsp baking powder into a large mixing bowl with 125g caster sugar.
- Whisk together 225ml milk, 125ml olive oil, 2 eggs and 1-2tsp vanilla essence in a separate bowl or jug.
- Mix your wet and dry ingredients and fold together until combined.
- Add the zest and juice of 1 lemon and 200g blueberries and fold in carefully, but don’t over mix.
- Evenly spoon the mixture into prepared muffin tins.
- Bake on the middle shelf of the oven for 25-30 minutes, or until a skewer or knife comes out clean.
- Leave to cool, then enjoy!