Here’s another fantastic muffin recipe to add to your collection … Lemon Blueberry Muffins. This is an easy recipe that you can whip up and serve for morning or afternoon tea or even freeze for school lunches. The sweetness of the blueberries combined with the gorgeous lemon flavour guarantees that these will become a firm favourite. These muffins are also light and fluffy and deliciously moist. I usually use fresh blueberries when I make this recipe but frozen ones work just as well and, as tempted as you will be to eat one straight out of the oven, do wait until they cool so that the wrapper peels off easily without sticking to the muffin. Enjoy!
- 2 ¼ cups self-raising flour
- ¾ cups castor sugar
- 1 cup lite sour cream
- 2 eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil
- ¼ cup lemon juice, freshly squeezed
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 180C (fan-forced) and line a 12-hole muffin pan with large wrappers.
- Place self-raising flour and castor sugar in a bowl and stir to combine.
- Place sour cream, eggs, lemon zest, vanilla extract, vegetable oil and lemon juice in a separate bowl and whisk until the mixture is smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Add blueberries and stir through.
- Spoon the mixture evenly between the 12 muffin holes and bake for approximately 25 minutes.
- Once cooked, remove from oven. Allow to stand in muffin tray for a couple of minutes before transferring muffins to wire racks to cool completely.
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