Meyer Lemon Blueberry Gem Muffins

I came up with this recipe based on the Blueberry Gem Muffins recipe. I substituted lemon zest and lemon juice, but couldn’t bring myself to take out the blueberries. Lemons and blueberries just seem to go together. 
Servings

12

Prep time

45 min

Ingredients
  • 1 cup self-rising flour
  • ¾ cup sugar
  • 1 egg, beaten
  • ¼ cup vegetable oil 
  • ¼ cup milk
  • ½ cup Meyer lemon juice
  • 1 teaspoon lemon zest (about 1 lemon’s worth)
  • ½ cup blueberries (optional)
Preparation
Preheat oven to 375˚.

In a large mixing bowl, sift together the flour and sugar in a large bowl and set aside. 

In a small mixing bowl, whisk together the egg, oil, milk, lemon juice and lemon zest. 

Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Using a spatula, fold the ingredients together until just mixed. Don’t over mix. Gently fold the blueberries into the batter. 

Spoon batter into a well-greased gem or muffin pan and bake for 25 minutes.

Makes 12 muffins.

 
Prep Time: 20 mins, bake 25 minutes

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