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Blueberry Muffins With Lemon
Soft and moist blueberry muffins with a lemony crumb and bursts of blueberry flavour.
Soft and moist blueberry muffins with a lemony crumb and bursts of blueberry flavour.
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Cooking time23 minutes![]()
Preparation time15 minutes![difficulty]()
Difficultyeasy![]()
12 portions
- 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
- Preheat oven to 200°C. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
- Combine 1 tablespoon sugar with lemon peel; set aside.
- Combine flour, baking powder and salt in medium bowl; set aside.
- Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.
- 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.
- Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
