Blueberry Lemon Muffins / Mafini Sa Limunom & Borovnicom

When I think of spring recipes, I think of bright, light, flavors and plenty of colorful fruit. Ask anyone that knows me and they will tell you just how obsessed I am with lemon. I love the scent and the fresh taste, and it makes me think of sunny afternoons and ice-cold drinks.

One of my favorite lemon combinations has to be lemon and blueberry. I tried this combination as an ice cream flavor once and ever since then, every time I make blueberry bread or muffins I always add some lemon zest in the batter. It’s not overwhelming at all; the blueberry definitely plays the leads role in this muffin. But with every bite, you smell (and taste) that beautiful fresh lemon and it brings it all together so very nicely.

In addition to the lemon zest, I like to make sure I add a little bit of vanilla extract. It complements the blueberries and lemon well. You can substitute the vanilla extract with vanilla sugar as well.

Blueberry Lemon Muffins / Mafini Sa Limunom & Borovnicom

Recipe by The Balkan HostessCuisine: American

Servings

12

muffins

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 2 large eggs (3 if using smaller eggs)

• 1 cup (250 ml) milk

• 1 tsp (5 ml) vanilla extract

• 1/2 cup (100 ml) oil

• 2 tsp (10 g) baking powder

• 1 1/2 cups (200 g) flour

• 3/4 cup (150 g) granulated sugar

• 1/2 tsp (3 g) salt

• Zest of 1 lemon

• 1 cup (100 g) blueberries (fresh preferred)

Directions

• Preheat over to 350F (175 C). If using muffin liner cups, arrange in a muffin pan and spray them lightly with baking spray.
• In a medium bowl, combine sugar, eggs, milk, vanilla extract, lemon zest, and oil. Set aside.
• In a small bowl, combine the flour, salt, and baking powder. Stir with a whisk combine all ingredients together.
• Add the flour mixture 1/3 at a time into the wet ingredients. Once all the flour has been added, mix in the blueberries. Stir to combine.
• Bake the muffins at 350F (175 C) for 30 minutes or until golden brown.

Notes

• If you like your muffins really sweet, increase the amount of sugar to a full cup or 200 g.
• If you’re unsure if the muffins are done, use a toothpick or skewer to test the batter. If you see blueberry juice on the toothpick that doesn’t mean the batter is raw. As long as there is no visible batter on the toothpick and your muffins are nice and browned they should be done.

I hope you give these delicious muffins a try. If you do, please use the hashtag #thebalkanhostess so that I can see your creations!