Blueberry muffins with lemon zest


Starved of ideas for breakfast, I decided to whip up some blueberry and lemon zest muffins for the home.

I made them before so all I needed to do was to go back to the previous posts and dig out the recipe.

SONY DSCFeels good to be back in the kitchen and whipping out home-cooked food for the table.  Must try to do more of these when I can afford the time.  Thankfully, the helper loves to bake as well, so having her around is handy when I’m in the kitchen.  Hehe.

Here’s the recipe again:

Light blueberry muffins with lemon zest sugar crust

Ingredients (makes 6 muffins):

  • 1 ½ cup flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • 1 pinch salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk (plus more if the batter is too dense)
  • 1 cup of blueberries (I used a big handful of blueberries)


  1. Preheat oven to 180 degrees C.
  2. Put all the dry ingredients in a big bowl and mix them together.
  3. Put the vegetable oil, the milk and the egg in a measuring jar and whisk together.
  4. Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon until just combined. Make sure NOT to over mix your batter or your muffins will not be fluffy and light. It is ok if you see small lumps in the batter.
  5. Adjust batter till you get a fluid yet dense butter so add milk accordingly where needed.
  6. Add the blueberries and slowly fold them into the mixture so that they do not break.
  7. Fill the muffin pan with the batter or individual muffin cups. I used some parchment paper to fill the batter with for I was trying to achieve a rustic feel with the muffins.
  8. Sprinkle the top of the batter with sugar mixed with grated lemon zest (Note: the proportion of lemon zest to sugar can be adjusted to your liking. I used half the zest of a lemon to about 1 tbsp of sugar as I wanted the lemon flavour to be quite strong).
  9. Bake in the oven for about 15-20 minutes.
  10. When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.


Now, all that’s left to do?  Tuck in of course!


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