use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Blueberry Muffins With Lemon

Soft and moist blueberry muffins with a lemony crumb and bursts of blueberry flavour.
  • 45 minutes
  • Preparation time15 minutes
  • 12 portions
recipe image Blueberry Muffins With Lemon

Ingredients

  • 1 tbsp freshly grated lemon peel (for topping)
  • 1 tbsp sugar (for topping)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • 1/2 cup FLORA Block Salted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup lactose-free milk

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 200°C. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
  2. Combine 1 tablespoon sugar with lemon peel; set aside.
  3. Combine flour, baking powder and salt in medium bowl; set aside.
  4. Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.
  5. Beat FLORA Block with the remaining 1 cup sugar in large bowl until smooth. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan; sprinkle with lemon mixture.
  6. Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
For BLUEBERRY MUFFIN COFFEE CAKE, prepare batter as above. Spoon into greased 9-inch round cake pan, then sprinkle with lemon mixture. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool as above. For a LEMON GLAZE, blend 1/4 cup confectioners sugar with 2 teaspoons lemon juice; drizzle over cooled cake.