Lemon And Blueberry Muffins
Today, we have a very fresh and delicious muffin recipe. It gives off a smell of pure happiness to the house. My recipe for marble pound cake is a very popular recipe spreading in a very visible way. Probably because it's a photogenic cake, everyone who bakes it, shares it. On the other hand, my recipe with lemon bundt cake is loves at least as much as marble cake, maybe even more. When many people try to make a cake, the first recipe that comes to their mind is the lemon bundt cake recipe. But it doesn't take much cheer as the marble cake.
With this muffin recipe, I wanted to break this misfortune of lemon cake. Blueberries provide both flavor and visual contribution to the recipe.
And now let's talk about that critical question.
Which Fruits Can I Use Instead of Blueberries?
Blackberries and black mulberries are the ones that will yield as successful as blueberries. All of them can be used fresh or frozen. One thing you need to pay attention is to add the fruits on top. If you mix it in the dough, you cannot evenly distribute it to the muffin cups and they will probably sink to the bottom. Since the density of the fruit is higher than the cake batter, they are very easy to go down. In order to prevent this, extending the path to the bottom is the most logical thing to do, as in the recipe for chocolate chip bundt cake.
Enjoy the recipe...
- 2 eggs,
- 3/4 cups of sugar,
- 1 cup plain yogurt,
- 1/2 cup vegetable oil,
- 2 cups of flour,
- 1/2 lemon,
- 10 g baking powder,
- 1 cup blueberries.
- Beat the eggs and sugar until creamy,
- Add oil, yogurt, lemon juice and grated lemon peels and beat,
- Continue to whisk by adding flour gradually,
- Add the baking powder after you add half of the flour and beat,
- Add the remaining flour gradually and whisk until smooth.
- Share the mixture in muffin molds, leaving spaces on top,
- Put the blueberries on top of the muffins and push them into the dough,
- Bake in a preheated oven at 180 C degrees until the toothpick comes out clean.