Blueberry Muffins with Lemon Zest
Baking and Desserts • American
Description
You can use fresh or frozen blueberries.
Ingredients
- Lemon ½ piece
- Butter 0 oz
- Olive Oil 2 tablespoons
- Chicken Egg 1 piece
- Milk 5 fl oz
- Wheat Flour 5 oz
- Wheat Flour 2 tablespoons
- Yellow Sugar 5 oz
- Baking Powder 2 teaspoons
- Fresh Berries 5 oz
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Melt the butter, for example, in the microwave on medium power. Let it cool.
Step 3
Meanwhile, grate the zest of half or one small lemon.
Step 4
Lightly beat 1 large egg with milk using a mixer. Add the melted butter and olive oil and beat again. Add the grated zest and mix.
Step 5
In a separate bowl, mix the flour with baking powder, sugar, and blueberries. Pour in the mixture from the mixer and mix well with a spoon.
Step 6
Line muffin tins with paper liners and distribute the batter. Bake for 15–20 minutes until the muffins rise and crack slightly. Cool on a rack.
Step 7
For the glaze, squeeze the juice from the lemon and mix it with the powdered sugar until a thick glaze forms (2–3 teaspoons of juice). Coat the cooled muffins with a small amount of glaze. Let it set for a few minutes.
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