Blueberry and Lemon Muffins

Tue, 28 January 2025

Ingredients

• 200g/7oz plain flour plus more for dusting
• 125g/4oz porridge oat flakes
• 1 tsp bread soda
• 1 1/2 tsp baking powder
• 1 tbsp cornflour
• 1/4 tsp salt
• 125g/4ozs demerara sugar
• 1 tbsp vanilla essence
• 100ml oil
• 200ml buttermilk
• 2 eggs
• Lemon zest from 1 large lemon
• 125g/4oz fresh blueberries

Method

• Preheat the oven to 375°F/190? Gas 5.
• In a medium-sized bowl, add in flour, oats, bread soda, baking powder, cornflour and salt. Mix together and set aside.
• In a small bowl, add sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
• Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.
• Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
• Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. Then add into the bowl and mix in a few times.
• Evenly divide the batter between your liners.
• Bake the muffins at 375°F for 20-25 minutes.
• These muffins stay fresh covered at room temperature for a few days