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Lemon Blueberry Muffins
Lemon blueberry muffins are fun and easy to make. In just over 30-minutes you'll have eight delicious large muffins stuffed full of blueberry goodness!
Course Home Baking
Cuisine American
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Servings 8
Calories 172 kcal
Author Neil
200 g self-raising flour 2 teaspoon baking powder 75 g caster sugar 110 g blueberries 2 eggs 50 ml vegetable oil 50 ml Greek yogurt 0% fat Zest and juice of one lemon
Pre-heat oven to 200C / Fan 180C
Line muffin tray with 8 paper cases.
Sieve flour into a large mixing bowl, add the baking powder then stir in the sugar and blueberries.
In a smaller Pyrex mixing bowl, whisk the eggs, vegetable oil, yogurt and zest and juice of lemon together.
Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
Divide the mixture equally between the 8 paper cases.
Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a skewer (which should come out clean) to check they are cooked.
Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
Calories: 172 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 19 mg | Potassium: 161 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 68 IU | Vitamin C: 1 mg | Calcium: 61 mg | Iron: 1 mg