Mini lemon and blueberry muffins
These mini lemon and blueberry muffins are little bites of sweet perfection! This recipe creates the perfect lunchbox filler or afternoon tea treat
Mar 22, 2017 12:10am- Makes 24
- 20 mins cooking
This recipe first appeared in Food magazine issue 57.
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ingredients
- 1 1/4 cup self-raising flour
- 1/2 cup sugar
- 1/3 cup canola oil
- 1/3 cup sour cream (or yoghurt)
- 1/3 cup milk
- 1 egg
- grated zest of ½ lemon
- 3/4 cup blueberries (fresh or frozen)
method
- 1
Preheat the oven to 180ºC. Spray 2 x 12-hole mini muffin pans generously with oil.
- 2
Sift the flour into a large mixing bowl. Stir in the sugar.
- 3
In a separate bowl, mix together the oil, sour cream, milk, egg and lemon zest and pour into the dry mixture.
- 4
Use a spatula or large spoon to mix the ingredients gently and quickly until just combined.
- 5
Fold in the blueberries.
- 6
Spoon the muffin mixture into the prepared pans. Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean.