These blueberry muffins are simply divine, sweet and packed full of goodness. They are quick and easy to make and have a moist centre bursting with blueberries and perfectly golden brown top. You can also add 2 teaspoons of lemon juice to give the blueberry muffins a tangy taste.
AuthorgooeygraciousmeCategoryEggless BakesPreheat the oven to 190C.
In a bowl add the lemon juice, lemon zest and milk and set aside for 2 minutes.
Then add the oil, vanilla extract and sugar and mix well until no oil is seen.
In another bowl sieve the flour, baking powder and baking soda and mix well.
Add the wet ingredients to the dry ingredients and mix until everything is well combined. Then fold in the blueberries.
Line 15 cupcake cases and bake for 15 – 18 minutes or until a toothpick inserted comes out clean
Ingredients
Directions
Preheat the oven to 190C.
In a bowl add the lemon juice, lemon zest and milk and set aside for 2 minutes.
Then add the oil, vanilla extract and sugar and mix well until no oil is seen.
In another bowl sieve the flour, baking powder and baking soda and mix well.
Add the wet ingredients to the dry ingredients and mix until everything is well combined. Then fold in the blueberries.
Line 15 cupcake cases and bake for 15 – 18 minutes or until a toothpick inserted comes out clean