Lemon and blueberry explode in your mouth with these little bites of deliciousness. With a sugary crust, you won’t be able to eat just one. So easy to make, they are moist and tender on the inside and crunchy on the outside. Use fresh blueberries for maximum flavor.
1 1/2 cups flour
3/4 cup sugar
2 tablespoon sugar (for top)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon lemon emulsion
Zest of 1/2 lemon
1 cup blueberries, stems removed
Preheat your oven to 400°F and line the muffin tin with baking cups. Mix the flour, baking powder, salt, and sugar in a bowl. In a measuring cup add the oil and milk along with the egg. Add in the vanilla extract, lemon emulsion (a more intense extract), and lemon zest. Whisk to combine.
Add the milk mixture to the dry ingredients and mix a few times with a fork. Add the blueberries and fold into the mixture. Add the batter into each baking cup to fill 3/4 full. Sprinkle the top with the additional sugar and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer onto a wire rack and cool.
Makes 42-44 mini muffins. Note: Muffins can be frozen for up to 3 months.