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.