Lemon and Blueberry Muffins

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Zesty lemon and juicy blueberries taste beautiful and refreshing in these muffins! They are perfect as a breakfast treat or an afternoon snack.

12 Muffins

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Lemon and Blueberry Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
300 g Plain Flour
15 g Dr. Oetker Baking Powder (1 tbsp)
125 g Caster Sugar
125 g Unsalted butter
150 ml Milk
15 ml Dr. Oetker Sicilian Lemon Extract (1 tbsp)
2 Medium Eggs (Beaten)
100 g Blueberries

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.

Step 2: Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.

Step 3: In a separate bowl mix together the eggs, Lemon Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.

Step 4: Pour the blueberries into a separate bowl and add a spoonful of flour, toss the blueberries in the flour – this stops the chips from sinking when the muffins are baked. Pour the blueberries into the muffin mixture and gently stir into the mixture.

Step 5: Divide the mixture equally between the muffin cases. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Nutritional Information for the recipe Lemon and Blueberry Muffins

Per Serving Per 100 g / ml
Energy 1022 kJ
244 kcal
1294 kJ
309 kcal
Fat 11.34 g 14.35 g
Carbohydrate 30.78 g 38.96 g
Protein 4.18 g 5.30 g

preparation

Preparation

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a muffin tray with the muffin cases.

Step 2: Sift the flour and Baking Powder into a large bowl, add the sugar and stir the dry ingredients together until combined and make a well in the centre.

Step 3: In a separate bowl mix together the eggs, Lemon Extract, melted butter and milk. Pour into the well in the centre of the dry ingredients and gently fold the wet ingredients into the dry ingredients – be careful not to over mix the mixture, about 10 folds of the mixture, there will still be some flour lumps but this helps with the texture of the muffin.

Step 4: Pour the blueberries into a separate bowl and add a spoonful of flour, toss the blueberries in the flour – this stops the chips from sinking when the muffins are baked. Pour the blueberries into the muffin mixture and gently stir into the mixture.

Step 5: Divide the mixture equally between the muffin cases. Bake for 20-25 minutes until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.

Nutritional Information for the recipe Lemon and Blueberry Muffins

Per Serving Per 100 g / ml
Energy 1022 kJ
244 kcal
1294 kJ
309 kcal
Fat 11.34 g 14.35 g
Carbohydrate 30.78 g 38.96 g
Protein 4.18 g 5.30 g

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