The BLUEBERRY AND LEMON MUFFINS are quick to make, with a slight crispness on the outside, light and indulgent — perfect for breakfast, an afternoon snack or as a treat at any time of day when you want to pamper yourself. They are a versatile dessert loved by many, characterized by the perfect balance of sweetness and tang, with a soft texture and an irresistible aroma.
The combination of the soft, fragrant batter with the juicy, slightly tart blueberries makes these muffins truly special. Their appearance is also appealing, with the contrast between the yellow of the cakes and the deep purple of the small berries.
Making these little delights takes very little time and no effort. They are also easy to transport, which makes them ideal for picnics and packed lunches, to finish a quick meal on a high note.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 229.47 (Kcal)
- Carbohydrates 30.19 (g) of which sugars 12.55 (g)
- Proteins 4.13 (g)
- Fat 11.25 (g) of which saturated 1.56 (g)of which unsaturated 9.06 (g)
- Fibers 0.87 (g)
- Sodium 13.80 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg (medium, at room temperature)
- 1/4 cup granulated sugar
- Half lemon (zest)
- 3 tbsp + 1 tsp sunflower oil
- 2 tbsp + 1 tsp milk
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup blueberries
WHAT YOU’LL NEED FOR THE BLUEBERRY MUFFINS
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 5 Cupcake liners
HOW TO MAKE BLUEBERRY AND LEMON MUFFINS
Add the sifted flour and baking powder and mix until you get a smooth batter. Finally, fold in the blueberries gently with a spoon.
Fill the liners about 3/4 full. You can also use disposable aluminum molds greased and floured.
Bake in a preheated static (conventional) oven at 356°F and cook for about 20 minutes.
As always, do the toothpick test to check for doneness.
Remove the blueberry and lemon muffins from the oven, let them cool and enjoy them for breakfast or as a snack.
STORAGE
If you make them in summer and don’t eat them right away, place them in the fridge inside a container to prevent the fruit from developing mold. Before eating, you can briefly warm them in the oven or microwave to restore their softness.
To keep them longer you can also choose to freeze them, always well sealed inside a container or a freezer bag.
