Blueberry muffins

Ingredients for 1 servings:

• 12 paper baking cups
• possibly grease for the mold
• 280 g flour
• 3 tsp baking powder
• ⅛ tsp salt
• 120 g sugar, light brown
• 150 g blueberries (frozen)
• 2 large eggs
• 250 ml milk
• 6 tbsp oil (sunflower oil) or
• 90 g butter, melted and cooled
• 5 drops of vanilla flavor
• 1 lemon(s), untreated, zest

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 12 pieces

Preheat the oven to 200°C. Grease a 12-hole muffin tin or line it with paper baking cups. Sift flour, baking powder, and salt into a large bowl. Stir in the sugar and blueberries. Lightly beat the eggs in a mixing bowl or bowl. Stir in the milk, sunflower oil, vanilla extract, and lemon zest. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix briefly, but do not overmix. Spoon the batter into the prepared tin. Bake for about 20 minutes, until the muffins have risen and are golden brown and spring back slightly when pressed. Let the muffins cool in the tin for 5 minutes. Serve warm or remove from the tin and let cool completely on a wire rack.