Lemon Blueberry Muffins
Ingredients
- Dry ingredients
- 156 g plain white flour
- 156 g plain wholemeal flour
- 82 g granulated sugar
- 2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/2 t ground ginger
- Wet ingredients
- 3/4 c buttermilk
- 72 g vegetable oil (1/3 cup)
- 80 g applesauce (1/3 cup)
- 1 egg (lightly beaten)
- 1 t lemon zest
- Fold in
- 1 c blueberries (fresh or frozen, quantity as desired)
Method
1. Preheat oven to 375F. Butter or line a muffin pan.
2. In a large bowl, combine the dry ingredients. Mix together; set aside.
3. In a medium bowl, mix together the wet ingredients.
4. Pour the wet ingredients over the dry, and stir gently until just combined.
5. Fold in berries.
It's important to not overmix your muffins, or they will be tough. When you stop seeing flour, stop mixing.
6. Fill each muffin cup near full, and bake for 18-24 minutes, until a toothpick comes out clean from the center of the muffins.
7. Remove from oven and place on a wire rack. Let cool 5 minutes.
8. After 5 minutes, carefully remove from the pan and enjoy!
Notes
SJ Note 18 Aug 2010: These are tasty! I've upped the lemon zest; changed the fresh ginger to ground so it disperses better; decreased the berries (we only used one small package, about a cup, instead of the two cups called for, and it looks to us like two cups would be massive overkill); and adjusted some of the wording.
SJ Note 13 July 2024: Still tasty! I've adapted the flour, sugar, and oil for our current tastes, and updated the wording.