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Lemon Blueberry Muffins: A Delightful Bake in Just 40 Minutes

When it comes to baking, few delights match the joy of freshly baked muffins. Their fluffy texture, rich flavours, and comforting aroma can transform any ordinary day into something special. Among the myriad of muffin recipes, lemon blueberry muffins hold a unique charm, combining the bright, zesty notes of lemon with the sweet burst of blueberries. This recipe not only delivers on taste but can also be prepared in just 40 minutes, making it perfect for busy mornings or impromptu afternoon teas.

Ingredients

To whip up a batch of these delectable muffins, you will need the following ingredients:

• 200g all-purpose flour
• 150g granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 180ml milk (whole or semi-skimmed)
• 80ml vegetable oil (or melted butter)
• Zest of 1 large lemon
• Juice of 1 large lemon (about 40ml)
• 150g fresh blueberries (you can use frozen blueberries, but there’s no need to defrost them)

Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 180°C (160°C for fan ovens) and lining a 12-cup muffin tin with paper liners or lightly greasing it. This ensures your muffins release easily and have a lovely golden crust.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisking these dry ingredients together helps to evenly distribute the baking powder and soda, ensuring that your muffins rise perfectly.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the egg, milk, vegetable oil, lemon zest, and lemon juice until well combined. The addition of lemon zest brings an aromatic punch that will enhance the flavour of the muffins.

Step 4: Combine Wet and Dry Ingredients

Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Lastly, fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Step 5: Fill the Muffin Tin

Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter. This allows for room to rise without overflowing. If desired, you can sprinkle a little extra sugar on top of each muffin for a delightful sugar crust.

Step 6: Bake

Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. The muffins should be lightly golden on top and spring back when gently pressed.

Step 7: Cool and Serve

Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. They can be enjoyed warm or at room temperature. Lemon blueberry muffins are perfect on their own or served with a dollop of clotted cream or a dusting of icing sugar.

Conclusion

These lemon blueberry muffins are not only a quick and easy bake but also encapsulate the essence of summer with their zesty flavour and juicy blueberries. Whether you’re preparing for a family breakfast, a coffee morning with friends, or simply indulging in a sweet treat for yourself, these muffins are sure to please. In just 40 minutes, you can fill your kitchen with the tantalising aroma of freshly baked goods and delight in the delicious combination of lemon and blueberry in every bite. So, don your apron and enjoy a wonderful baking experience!

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