Blueberry Lemon Muffins

• 份量: 12 servings
• 活動時間: 20 minutes
• 總時間: 45 minutes

食材

1/4 cup + 1 tbsp all-purpose flour

1/4 cup granulated sugar

1 tbsp lemon zest

3 tbsp butter (melted)

1/3 cup olive oil

2 eggs (room temperature)

1 cup granulated sugar

1/2 cup milk (2%)

1 tsp vanilla

2 tbsp lemon juice (freshly squeezed)

2 tbsp lemon zest

1½ cups blueberries (fresh)

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

步驟

Begin by preheating your oven to 400 °F.

Next, generously grease a muffin tin or line with cupcake liners. Set aside until ready to use.

Next, prepare the crumble by adding all ingredients to a small bowl.Using your fingers, gently mix until well combined and it begins to form a crumble-like texture.Set aside until ready to use.

To a medium size bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon and salt. Gently whisk to combine.

In a large separate bowl or stand mixer, begin by beating the eggs and sugar together.

Next, add the olive oil, vanilla, lemon juice and lemon zest. Mix to combine.

Slowly add the flour mixture into the wet batter, a little at a time until incorporated.

Add the milk and mix until everything is combined and you reach a smooth batter consistency. Avoid over mixing.

Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling about 2/3 of each cup.

Divide the crumble on top of each muffin and very gently press into the batter to ensure it bakes into the muffin, instead of easily falling off.

Bake for 15-20 minutes, or until a toothpick comes out clean.

Let rest in the muffin tin for 5 minutes before transferring to a cooling rack.

營養

• 卡路里: 287 kcal
• 總脂肪: 10 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0.1 g
• 膽固醇: 36 mg
• 鈉: 228 mg
• 總碳水化合物: 45 g
• 膳食纖維: 1 g
• 總糖: 23 g
• 蛋白質: 4 g