Overloaded Blueberry Muffins


1 1/2 cups flour (can substitute almond flour)

3/4 cup white sugar (can substitute raw sugar)

1/2 teaspoon salt

1/4 teaspoon lemon extract

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup of milk

1 1/3 cup of blueberries (fresh or frozen, although fresh is always best!)

Powdered sugar (optional)


Preheat oven to 400 degrees and line muffin pan with muffin liners


Combine flour, sugar, salt and baking powder, mix together. In the same bowl, add lemon extract, vegetable oil, egg and milk and mix. Finally, fold in blueberries (be sure not to over mix!)

Pour batter in prepared muffin pan and bake for 25 minutes 

Let cool and then sprinkle with powdered sugar.



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