Blueberry and Lemon Muffins - Vegetarian
The Blueberry and Lemon Muffins bring together the tangy brightness of lemon with the sweet burst of blueberries, creating a delightful harmony of flavors. These muffins, with their golden tops and juicy berry interiors, are not just a treat for the taste buds but also a feast for the eyes, making your mornings more vibrant and delicious.
Ingrédients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs and vanilla extract, and whisk until fully incorporated.
- Stir in the milk, lemon juice, and lemon zest until combined.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them.
- Gently fold the coated blueberries into the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 30g | Protéines: 4g | Fat: 7g | Sucre: 15g
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