Ingredients
Equipment
Method
- Pre-heat the oven to 350F/180C/160C Fan/Gas 4. Line a muffin tin with muffin cases.
- Begin by mixing the lemon juice into the milk, which may curdle. This is an important part of the process.
- In one bowl mix the flour and bicarbonate of soda together.
- In another bowl mix the oil, sugar and the vanilla together and stir until very well combined.
- Mix the oil mixture into the dry flour mix, stirring gently whilst doing so. Carefully add in the milk mixture and stir until everything is combined.
- Add in the blueberries. Stir as little as possible to mix them into the batter. Overmixing will result in the blueberries turning everything blue.
- Using a scoop, spoon the batter gently into the muffin cases filling them to about 3/4 full. This batter should fill approximately 10 cases.
- Place on the middle shelf of your pre-heated oven. Cook for 15 minutes.
- Once fifteen minutes have elapsed check to see whether the muffins have cooked through using a skewer to do so. They may need up to twenty minutes altogether to be cooked through.
- Once they are done, take them out of the oven and leave on a cooling rack to completely cool. Once cooled, you can add an optional dusting of icing sugar.
Nutrition
Notes
Substitute 1 cup of buttermilk for the cup of milk and the teaspoon of lemon juice if you are not making these as vegan muffins.
Make them vegan Follow the recipe as it is written for beautifully light, fluffy muffins.
Make them dairy-free Ensure that you use a non-dairy milk.
Note: nutritional Information is computer generated and is intended as a guideline only.
