I know there are many blueberry muffins recipes out there. A couple of years ago I was looking for one, but I did not find exactly what I was looking for. So I came up with this one that is really a mix of 2 or 3 recipes. I tried to look them up on the web, but I could not find them anymore… Anyway, this recipe makes very light and fluffy muffins, as they are made with vegetable oil instead of butter. They are not very sweet, but the sugar with lemon zest on the top gives them that extra touch of sweetness to make these muffins a perfect treat for anytime of the day.
Sharing this recipe with Friday Potluck by EKat and Seasonal Saturday by Roz.
Ingredients (makes about 12 muffins):
1 ½ cup flour
¾ cup sugar
2 tsp baking powder
1 pinch salt
1/3 cup vegetable oil (I use sunflower oil)
1/3 cup milk (plus more if the batter is too dense)
1 cup/1 punnet of blueberries
Sugar mixed with grated lemon zest (the proportion of lemon zest to sugar can be adjusted to your liking. I use the zest of 1 lemon to 3 tbsp of sugar as I like the lemon flavour to be quite strong).
Put all the dry ingredients in a big bowl and mix them together.
Put the vegetable oil, the milk and the egg in a measuring jar and whisk together.
Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon until just combined. Make sure NOT to over mix your batter or your muffins will not be fluffy and light. It is ok if you see small lumps in the batter.
This batter will very likely require more milk, so adjust it until you get a fluid yet dense batter, like the one in the picture.
Add the blueberries and slowly fold them into the mixture so that they do not break.]
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them.
If you do not have paper cups, you can also use some baking paper, like in this picture:
Fill each paper cup at least to ¾. I usually fill them a little more, because I like my muffins “taller”. Sprinkle the top with the mixture of lemon zest and sugar.
Bake in a preheated fan forced oven at 180°C for 12-15 minutes or until cooked. When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.