Name: Lemon Blueberry Muffins
Cook time: 8 min
Total time: 8 min
Ingredients: 160 g all-purpose flour (1⅓ cups); 80 g sugar (⅓ cup + 1 tbsp); 8 g baking powder (2 tsp); 1 pinch salt; 2 eggs (medium size); 80 ml sunflower oil (⅓ cup); 80 ml milk (⅓ cup); some freshly ground vanilla; zest of 1 organic lemon; 80-100 g fresh blueberries (⅔ cup); powdered sugar for dusting

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FAQ

Lemon Blueberry Muffins Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can. Don't thaw them first, just toss them in a little flour like the fresh ones and fold them in quickly so the batter doesn't turn purple-gray. Frozen berries release more juice, so your muffins might need a minute or two longer in the oven.

What can I use instead of sunflower oil or milk?

Any neutral oil like rapeseed works just as well in place of the sunflower oil. For the milk, a plant-based drink such as oat or soy is a lovely swap, and you can use it in the same amount. Just pick an unsweetened one so the lemon stays front and center.

How do I store the muffins and keep them fresh?

Once they are completely cooled, keep them in an airtight container at room temperature. Add the powdered sugar only right before serving, because it can melt into the surface as the muffins sit. They taste best on the first day or two.

Can I mix the batter the night before?

It's better not to. The baking powder starts working as soon as it meets the wet ingredients, so the muffins lose some of their lift if the batter waits overnight. You can prep ahead by zesting the lemon and measuring the dry ingredients into a bowl, then whisk everything together in the morning.

Why did the blueberries sink to the bottom of the muffins?

This usually happens when the berries are wet or the batter is too thin from overmixing. Tossing them in a little flour helps them stay suspended, and stirring the batter only until just combined keeps it nice and thick. Saving some berries for scattering on top also means every muffin gets fruit where you can see it.