Blueberry Muffins
Recipe by Scoopd Kitchen · Baking
Light and fluffy muffins loaded with blueberries, topped with crispy cane sugar.
- 240
- kcal
- 4 g
- protein
- 35 g
- carbs
- 9 g
- fat
Ingredients
- 280 g flour
- 150 g sugar
- 2 tsp baking powder
- 1 pinch salt
- 2 eggs
- 200 ml milk
- 100 ml sunflower oil
- 1 lemon (zest)
- 200 g blueberries
- 2 tbsp cane sugar
Method
- 1
Preheat the oven to 200°C and line a muffin tin with paper liners.
- 2
Mix together flour, sugar, baking powder, and salt.
- 3
Whisk eggs, milk, oil, and lemon zest together and gently stir into the dry ingredients. A few lumps are fine.
- 4
Fold in the blueberries and divide the batter among the muffin cups. Sprinkle with cane sugar.
- 5
Bake for 20 to 22 minutes until golden brown.
Tip from Scoopd Kitchen · Baking: Stir as little as possible: overmixing makes muffins tough.
