Zesty blueberry muffins

    (143)
    30 min

    These muffins are classic blueberry muffins, save for the addition of a just a dash of lemon zest, which brightens the flavour. You can use either fresh or frozen blueberries for these addictive muffins.


    113 people made this

    Ingredients
    Serves: 12 

    • 250g plain flour
    • 100g caster sugar
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 175ml milk
    • 75ml vegetable oil
    • 1 egg
    • 150g fresh blueberries
    • 1 teaspoon grated lemon zest

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oven to 200 C / Gas 6. Grease bottoms only of 12 muffin cups or line with paper cases.
    2. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (mixture will be lumpy.)
    3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until skewer inserted in centre comes out clean. Cool 1 minute before removing from muffin tin. Serve warm.

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    Reviews & ratings
    Average global rating:
    (143)

    Reviews in English (120)

    DoreenReed
    1

    Really easy & delicious  -  16 Aug 2015

    JacquiGarland
    0

    I love this recipe ! I made them today for colleagues in work and received so many positive comments, they loved them. I love the fact it’s less sugar and no hard fats. I used sunflower oil instead of vegetable oil and skimmed milk. Lower fat and lower sugar muffins that taste absolutely delicious, what’s not to like 👍😀  -  20 Jan 2018

    by
    104

    These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper.  -  31 Aug 2005  (Review from Allrecipes US | Canada)