LEMON BLUEBERRY MUFFINS

Let’s take a break, shall we?

break from London, from Zurich, from working and traveling and lets just’s sit back and relax. Go for a walk, read a book, eat a muffin. Did I just say Muffin?

Yes, I did!

But… where are we going to get deliciously fresh-out-of-the oven muffins?

Where all the best things are, at home!

In order to make these delicious lemon blueberry muffins, you’ll need:

Ingredients: (makes 12 muffins)

3 eggs,

3/4 cups of water,

zest of 1 lemon,

1 cup of vegetable or canola oil (I use vegetable oil because after many attempts of making this with butter, I noticed that using oil leaves the muffins more moist. However, if you absolutely want to use butter, don’t let me stop you!),

2 cups of flour,

3/4 cups of brown or raw cane sugar,

3/4 cups of raw rolled oats,

1 table spoon of baking powder,

a pinch of salt,

1 cup of fresh (or frozen) blueberries,

You’ll also need a muffin tin and some muffin papers for this.

So firstly, you want to preheat your oven to 200 degrees Celcius. Get it real hot up in thurr.

In a bowl you will then combine the eggs, oil (or butter) and water.

 Whisk it all together and then add the lemon zest. 

 In a separate bowl pour in the flour, sugar, baking powder, and salt.  Also whisk together until combined. 

 Then you can pour the wet ingredients into the dry and whisk together just until combined. 

Add your cup of blueberries.

Do not over mix these or you will get somewhat tough muffins, and while you should be a tough muffin in life, your lemon blueberry muffin shouldn’t!Set the bowl aside for 10 minutes in order to allow the baking powder to start doin’ its magic.

While you’re waiting for the baking powder to activate, line each muffin tin hole with a muffin paper.Scoop out the muffin batter with an ice cream scoop and fill each muffin paper almost to the top. 

 Sprinkle some rolled oats on each muffin. 

 Then go ahead and pop these babies into the oven.Bake for about 20 minutes, or until golden brown and a toothpick inserted in the center of the cupcake comes out clean. 

 Set aside to cool and try to resist temptation. 

 Instead of grabbing one of them right now, why not enjoy the smells that the baking has left in your home. 

 Once you’ve waited around 10 minutes to leave the muffins cool down, take them out of the muffin tin and serve up nicely. 

I (and my family, friends and strangers as well) enjoy these most when served still fresh and warm on the inside.

Aren’t they glorious? Nom nom nom.Best served up on a lazy sunday afternoon all cuddled up on the couch with the pup!

Love,

Rosalina