Lemon and Blueberry Muffins

These Lemon and Blueberry Muffins are super easy to make and delight to eat.

Fruity, refreshing, topped with buttery crumb.

Ideal with morning coffee or evening treat.

Ingredients:

Makes approximately 12 muffins

1 3/4 cups (220 g) all-purpose flour

2/3 cup (135 g) sugar

1/4 tsp (1 g) salt

2 tsp (8 g) baking powder

1/2 cup (110 ml) vegetable oil

2 eggs

1/2 cup (120 g) buttermilk

1 tsp (5 g) vanilla extract

Lemon zest from 1 lemon

7 oz (200 g) fresh or frozen blueberries

Crumb Topping

3 tbsp (45 g) sugar

1/4 cup (30 g) all-purpose flour

2 tbsp (30 g) butter, melted

Method:

Preheat the oven to 375 F (190 C). Line a 12 cavity muffin pan with paper liners.

In a large bowl add sugar and lemon zest. Mix with spatula to release oils from the zest and sugar becomes pale yellow.

Add eggs and mix with your mixer to combine. Gradually incorporate oil and then add buttermilk and vanilla extract.

In a medium bowl whisk with spoon together flour with baking powder and salt. Lower your mixer speed and incorporate into egg mixture. Don’t over mix it.

Fold the blueberries into the batter. (if using frozen blueberries, don’t thaw and toss them first with 1 tbsp of flour). Gently mix everything with spatula.

Divide the batter equally into muffin cups.

Prepare crumb topping:

In a medium bowl combine sugar with flour and melted butter, using a fork.

Divide the crumbs on top of each muffin.

Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Cool muffins on a wire rack.

Those super moist and fluffy Lemon and Blueberry Muffins won't take much time to make. You will need around 5-10 minutes, plus 25 minutes in the oven.

Great for everyone. All ingredients you probably already have in your kitchen.

My advice ... Make sure you bake 2 trays of them, because they will be gone faster then you think :)

Enjoy!