Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting blueberries
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) milk
  • ¼ cup (60ml) plain Greek yogurt or sour cream
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups (200g) fresh or frozen blueberries

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together oil, milk, yogurt/sour cream, eggs, lemon juice, lemon zest, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix – a few lumps are fine!
  5. Toss the blueberries with a tablespoon of flour. This prevents them from sinking to the bottom of the muffins.
  6. Gently fold the floured blueberries into the batter.
  7. Evenly distribute the batter among the muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.