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Juicy Blueberry Muffins
Fluffy muffins packed with fresh blueberries and bright lemon zest, with tall domed tops thanks to a simple oven trick. They work just as well with frozen berries..
Cook time
38 min
Servings
12
Ingredients
9
Nutrition
per serving210 kcal
Calories
4 g
Protein
8 g
Fat
30 g
Carbs
Ingredients
For 12 servings
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Instructions
- 1
Heat the oven to 200 °C and line a muffin tin with 12 paper cases. Whisk the flour, baking powder and salt together in a bowl.
- 2
Beat the eggs with the sugar and lemon zest until pale, then stir in the melted butter and milk. Fold in the flour mixture just until no dry streaks remain.
- 3
Gently fold in the blueberries and spoon the batter evenly into the cases.
- 4
Bake at 200 °C for 5 minutes, then lower to 180 °C and bake for another 18 minutes – this gives the tall domes. Let the muffins cool afterwards.
