Lemon Blueberry Muffin #BundtBakers

This Lemon Blueberry Muffin is loaded with plump, sweet blueberries and tart lemon juice, if you love the tartness of lemon then this is for you. This makes two muffins or one large jumbo muffin. If you are making one large jumbo muffin then the baking time will differ accordingly.

Makes 2 Muffins
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking Powder
1/8 Teaspoon Salt
2 Tablespoons Heaped Butter - melted
3 Tablespoons Heaped Caster Sugar
1 Large Egg Yolk Only
½ Teaspoon Lemon Eest
¼ Teaspoon Vanilla Extract
3 Tablespoons Milk
2 Tablespoons Lemon Juice
½ Cup Blueberries - I used frozen
Method

Preheat oven 190°C. Grease 2 (250ml) molds. Set aside.
In a small bowl, mix together the flour, baking powder and salt.
In a separate medium-sized bowl, stir together the melted butter and sugar. Add in the egg yolk and whisk until completely blended. Whisk in the lemon zest, vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and mix until combined.
Gently fold in the blueberries.

Pour batter into prepared molds. Bake until top is golden and center is completely cooked when a tooth pick is inserted in the center comes out clean. Place them on a rack to cool.

Serve warm with a cup of tea or coffee.

Labels: Serves Two, Lemon, Blueberry, Bundt, Bundt Bakers, Muffins

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