Quick and Easy

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
24
20M

This recipe first appeared in Food magazine issue 57.

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Ingredients

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.

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