Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Milk: 1 cup
- Vegetable oil: 1/4 cup
- Egg: 1 large
- Blueberries: 1 cup
- Lemon zest: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the milk, oil, egg, and lemon zest.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in the blueberries.
- Step 6: Fill the muffin cups about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, bakery-fresh feel, microwave a muffin for 10-15 seconds before serving.
- These muffins are delightful with a dollop of lemon curd or a dusting of powdered sugar.
- Chef's secret: Gently fold in the blueberries last to prevent them from bleeding into the batter and turning it blue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American