Lemon and Blueberry Muffins

In the freezer section of our supermarket there is one freezer that only contains products on special. It's the first place I look when I go shopping. This week frozen berries were on special. We love berries in our house. I make delicious White Chocolate and Raspeberry Muffins that ususually go before I can snap a photo of them! The kids love frozen berries with ice cream, although they don't have that very often.

I already had a full box of frozen raspberries in the freezer, so we bought some frozen blueberries instead. Blueberry muffins here we come!

This recipe is a slightly modified version I found at Cooking on Clover Lane. We don't get half and half in Australia, so I had to find a substitute. I'm not sure what the original tastes like, but these were delicious. I also didn't have any lemon extract (and haven't been able to find any) so I used the lemon essence I had at home. I'm going to make this recipe again soon and use a couple of tablespoons of fresh lemon juice in place of some of the milk. 

Lemon and Blueberry Muffins

Ingredients 

2 cups plain flour

1 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1 tablespoon butter, melted

1 cup milk (just less than a cup, I'll explain further)

1/2 cup vegetable oil

1 teaspoon lemon essence

1 1/2 cups frozen blueberries

Directions

Preheat oven to 190C/375F. My oven is fan-forced, I don't have the option of turning the fan off, if you don't have a fan-forced oven, increase the temperature to 200C/395F.

Line two 12 hole muffin tins with muffin liners. (I get 20 muffins from this recipe)

Combine flour, sugar, baking powder, and salt in a large bowl. 

Melt butter in the microwave in a measuring jug for about 15 seconds, add enough milk to bring it up to 1 cup. 

Combine the milk/butter mix, eggs, oil,  and lemon essence in another bowl. Add to dry ingredients and mix gently until just combined.

Fold in the blueberries, taking care not to smash them up too much.

Spoon into muffin cases and bake for about 18 minutes. I used my #20 ice cream scoop to scoop the muffin mix into the liners and it made perfect muffins that didn't overflow in their cases.

Verdict - delicious!