Vegetarian

Wild blueberry lemon muffins

Name: Wild blueberry lemon muffins
Total time: 45 min
Yield: 14 servings
Ingredients: 250 g flour; 2.5 tsps baking powder; 14 servings butter; 240 ml buttermilk; 1 free range eggs; 3 Tbsps lemon juice; 0.25 tsps lemon peel; 60 g powdered sugar; 0.75 tsps salt; 2 tsps vanilla extract; 296 g canned wild blueberries

Wild Blueberry Lemon Muffins are a delicious breakfast option that serves 14 people. This recipe is a good choice for those following a lacto ovo vegetarian diet. It contains essential vitamins and minerals from the blueberries and lemon juice.

Ingredients

flour

250 g

baking powder

2.5 tsps

butter

14 servings

buttermilk

240 ml

free range eggs

lemon juice

3 Tbsps

lemon peel

0.25 tsps

powdered sugar

60 g

salt

0.75 tsps

vanilla extract

2 tsps

canned wild blueberries

296 g

Method

Preheat oven to 375 degrees
Line 16 muffin cups with paper lines
Mash 1/8 cup sugar with lemon zest until sugar is moistened
In a medium-sized bowl, whisk together flour, baking powder, and salt
Using an electric mixer, beat 1 cup sugar and butter together
Beat in egg, butter milk, vanilla, and lemon sugar one at a time
Add flour mixture slowly until smooth
Mix in blueberries gently with a large spatula
Divide batter equally into muffin tins (filling about 3/4 of the way)
Bake for about 35 minutes, or until cake tester comes out clean
Allow muffins to cool and prepare glaze by combining lemon juice, zest, and powdered sugar
Place muffins on a wire rack and spoon about 1 tbsp of glaze on top of each muffin and let it slide over the sides of the muffin

Nutrition:

147 kcal

Carbs

22 g

Fat

5 g

Protein

3 g

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