Tangy and sweet these super easy lemon blueberry muffins make for a great breakfast or afternoon snack. What I love most about them is that you only need two bowls and a spoon to make them and they bake in as little as 20 minutes! And if you skip the blueberries and lemon juice you get an amazing basic muffin recipe. Add in chocolate chips, walnuts, bananas or apples and you’ll have a whole new breakfast every time!
Ingredients
1 egg
60 ml vegetable oil
120 g milk
1/2 lemon (the juice and zest of)
100 g sugar
200 g flour
8 g baking powder
1/2 tsp salt
100 g blueberries
Method
Preheat oven to 200 C and line a 12 muffin tin with cupcake liners or spray with cooking spray;
Sift and mix all dry ingredients (flour, sugar, baking powder and salt) in one bowl;
Whisk all wet ingredients (egg, milk, oil and lemon juice) in a different bowl. Add in dry ingredients and and blueberries and mix until just combined;
Pour mix into muffin tin: fill each muffin cup 3/4 full;
Bake at 200 C for 10 minutes then lower the temperature to 180 and cook for 10/12 more minutes. Keep on checking them as they cook quite fast. You may insert a toothpick to check for doneness towards the end.
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