Blueberry-Lemon-Rosemary Muffins

I love the combination of sweet and sour – and that’s one of the reasons I adore these muffins. The sweetness of the blueberries paired with the tartness of the lemon is simply perfect! And about the rosemary? It adds a subtle twist that wakes up every single of your taste buds!
These muffins require no mixer and are so soft and moist, once you bake them, it definitely won’t be the last time – guaranteed!

Ingredients:

muffins

300g all-purpose flour
10g baking powder
4g baking soda
2g fine salt
250ml milk, warmed
85ml canola oil
150g sugar
1 egg (L) at room temperature
7g high-quality vanilla extract
1g fresh rosemary leaves, finely chopped
3g lemon zest, finely grated
200g fresh blueberries

Instructions:

Step 1Preheat the oven to 165°C (turbo setting).
Step 2In a medium bowl, sift together the flour, baking powder, baking soda and salt.
Step 3Add the rosemary, lemon zest and blueberries and mix gently to combine.
Step 4In a separate bowl, whisk together the milk, oil, sugar, egg and vanilla.
Step 5Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 6Divide the batter evenly into muffin liners placed in a muffin tin and bake for approximately 25 minutes.
Step 7Let cool completely - and enjoy every bite!

Notes, clarifications, pro tips, and more:

For a vegan version: Replace the milk with any plant-based milk (soy, almond, rice, etc.) and the egg with 50 g of unsweetened applesauce.
You can replace the fresh blueberries with frozen blueberries (no need to change anything in the preparation process).
If you’re a lemon lover, feel free to double the amount of zest and add a teaspoon of high-quality lemon extract.
Storage tip: Keep in an airtight container with a paper towel and store in the refrigerator