• Sarah L Samuels

Lemon & Blueberry Muffins

Blueberry muffins are something we always see on our trips to America and something I love to eat! I love the combination of lemon and blueberry and something I wanted to add to my catalogue of recipes.


It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!


You can use fresh or frozen blueberries in this recipe.


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.

Jump to recipe


To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then out muffin liners/ cupcake liners in a muffin tray.


Weigh all the flour, baking powder, caster sugar and lemon zest into a large bowl.



The add the egg, sour cream, oil, milk and vanilla extract.



With a hand whisk mix until smooth and there are no traces of flour.



Fold in the blueberries.



Then divide equally between the liners.



Bake for 30 minutes or until a skewer comes out cleanly.




Lemon & Blueberry Muffins


Sarah’s servings: 10 Muffins or 12 Cupcakes

Baking time: 30 minutes

Sarah’s skill: Easy


Ingredients:


185g Plain flour

1 Tsp Baking powder

125g Caster sugar

Zest 1 Lemon

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

1tsp Vanilla extract

140g Fresh or frozen blueberries



Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

  2. Put muffin liners/ cupcake liners in a muffin tray.

  3. Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.

  4. Fold in the blueberries and divide equally between the liners.

  5. Bake for 30 minutes or until a skewer comes out cleanly.




Download recipe

LemonBlueberryMuffins
.pdf
Download PDF • 129KB

Sarah’s extra slice…..


You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.


Frozen or fresh blueberries can be used in this recipe.


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.

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