Lemon Blueberry Muffins

By Nanadi-2

Ingredients

• 2 C (500 ml) all-purpose or gluten free flour
• 1 1/2 tsp (7.5 ml) Baking Powder
• 1/2 tsp (2,5 ml) baking soda
• 1/2 tsp (2,5 ml) salt
• Zest of one lemon
• 3/4 C (180 ml) milk
• 1 Tbsp (15 ml) lemon juice – about 1/2 a lemon
• 1/3 C (180 ml) oil
• 3/4 C (180 ml) sugar
• 1 egg, beaten
• 1 tsp (5 ml) vanilla extract
• 1/2 tsp (2,5 ml) almond extract
• 1 C (250 ml) blueberries

Details

Servings 12
Preparation time 10mins
Cooking time 10mins
Adapted from epicure.com

Preparation

Step 1

Preheat oven to 375° F (190° C).

Lightly spray or brush muffin pan with vegetable oil.

Whisk first 5 ingredients and set aside.

Add lemon juice to milk.

In a separate bowl, whisk together oil, sugar, egg, vanilla extract, almond extract and milk.

Toss blueberries in 1 Tbsp (30 ml) of dry ingredients.

Using Epicure’s Corner Spatula, stir wet into dry until just moistened. Add blueberries with last few strokes.

Scoop into Muffin Pan. Bake 15–18 minutes.