Blueberry Muffins With Lemon Zest and Ginger
These blueberry muffins are soft, moist, and packed with fresh blueberries, lemon zest, and a hint of ginger. Perfect for breakfast or a snack!
Equipment
- 1 Muffin pan
Ingredients
- 1 cup (120g) flour
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1 tsp baking powder
- 1/2 cup (90g) sugar
- zest of 1 lemon
- 1 egg
- 1/4 cup (60ml) oil
- 1/2 cup (125ml) milk
- brown sugar for topping (optional)
Video
Instructions
Step 1: Preheat the oven
- Preheat your oven to 430°F (220°C). Line a 6-cup muffin tin with paper liners or lightly grease it.
Step 2: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and ground ginger.
Step 3: Infuse the lemon flavor
- In a separate small bowl, rub the lemon zest into the sugar with your fingers until fragrant. Add this mixture to the dry ingredients and mix well.
Step 4: Mix the wet ingredients
- In another bowl, whisk together the egg, oil, and milk until smooth.
Step 5: Prepare the blueberries
- Toss the blueberries with a small amount of flour to prevent them from sinking. Set aside.
Step 6: Combine the batter
- Add the wet ingredients to the dry ingredients, stirring gently. When the batter is about halfway mixed, fold in the floured blueberries. Do not overmix.
Step 7: Fill the muffin tins
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 8: Add a finishing touch (optional)
- Sprinkle brown sugar on top of each muffin for a slightly crunchy topping.
Step 9: Bake the muffins
- Bake at 430°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool the muffins
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!