Ingredients
Scale
- 240 g all-purpose flour
- 150 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 120 ml vegetable oil
- 60 g unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml milk (room temperature)
- 1 tsp vanilla extract
- 250 g fresh or frozen blueberries
Instructions
- Preheat your oven to 190°C (375°F) and prepare a muffin tin by greasing it or lining with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- In another bowl, mix together vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined; some lumps are okay.
- Fold in the blueberries carefully to avoid breaking them.
- Spoon the batter into the muffin tin compartments until about two-thirds full.
- Bake for approximately 25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cooling in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg