Zutaten für Best Ever Blueberry Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Cinnamon
- 1 large egg
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 cups fresh blueberries
- 4 tablespoons granulated sugar
- 1 teaspoon lemon zest
- Butter
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Zubereitung von Best Ever Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 large egg, 1 cup whole milk (or substitute as noted in description), and 1/3 cup vegetable oil.
- Pour the wet ingredients into the well in the dry ingredients. Gently stir until just combined; do not overmix.
- In a small bowl, gently toss 2 cups fresh blueberries with 4 tablespoons granulated sugar and 1 teaspoon lemon zest.
- Fold the blueberry mixture into the batter until evenly distributed.
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- While muffins are still warm (optional): Dip tops in melted butter, then in granulated sugar.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
54g
Fat
18g
Carbs
9g
