Lemon Blueberry Muffins Fresh and Flavorful Delight

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 large egg
• 0.33 cups vegetable oil
• 0.33 cups milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 zest lemon
• 2 tablespoons fresh lemon juice
• 1 cups fresh blueberries (or frozen, if preferred)
• 2 tablespoons coarse sugar (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until all the dry ingredients are combined.
3. In another bowl, beat the egg lightly, then add in the vegetable oil, milk, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
4. Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined – be careful not to overmix; some lumps are okay!
5. Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
6. Using a spoon or scoop, fill the muffin cups about 2/3 full with the batter.
7. Sprinkle the coarse sugar evenly on top of each muffin for a delightful crunch.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.