Fresh or frozen blueberries are used to make tender blueberry muffins that are delicately sweetened and flavoured with lemon zest, vanilla, and cardamom. A delectable morning meal or snack. adapted to gluten-free.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
- Serving size: 1 muffin
- Calories: 225
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 56mg
- Sodium: 271mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Total Sugars: 13g
- Protein: 4g
- Vitamin D: 15% DV
- Calcium: 9% DV
- Iron: 7% DV Potassium: 2% DV
