Heavenly lemon blueberry muffins... These are the tastiest of all the easy blueberry muffins out there. Tip: To make sure blueberries distribute evenly in batter, toss with 1 to 2 teaspoons flour to coat before folding into batter, this will prevent blueberries from dropping to bottom of muffins when baking.
Directions
- Preheat the oven to 190°C.
- Grease a muffin tin or individual muffin cases.
- Mix flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar for approximately 3 minutes until it's a pale colour in a large bowl with an electric mixer.
- Add the eggs one at a time.
- Scrape the they sides of the bowl clean if this is necessary.
- Add lemon zest and vanilla to the mixture.
- Reduce the speed of the mixer and add the flour mixture and milk a little bit at a time.
- Begin and end with the flour mixture until everything has been incorporated.
- Fold the blueberries through the mixture and divide over the muffin tin.
- Bake the muffins for approximately 25 minutes until they are golden brown.
- Leave to cool down for 3 minutes in the baking tin.
Pure enjoyment!
