Breakfast muffins 6 times different: blueberry-lemon

Name: Breakfast muffins 6 times different: blueberry-lemon
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 150 g Blueberries; 1 Organic Lemon; 200 g Flour; 50 g crunchy oats; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 6 TABLESPOONS Oil; 175 ml Milk; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Mint; 12 Paper baking cups

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

150 g Blueberries
1 Organic Lemon
200 g Flour
50 g crunchy oats
2 1/2 TSP. Baking Powder
2 Eggs (size M)
150 g Sugar
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
6 TABLESPOONS Oil
175 ml Milk
3 TABLESPOONS Apricot Jam
7-10 Tbsp Mint
12 Paper baking cups

Directions

1
Sort the blueberries, wash and drain. Wash lemon hot, grate dry, tear off half of the peel in zests, grate the remaining peel finely. Halve lemon and squeeze. Line the depressions of a muffin tray (12 depressions) with paper baking cups
2
Mix flour, oat flakes and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil, milk, 6 tablespoons lemon juice and grated zest and mix well. Stir in flour mixture, 100 g blueberries and lemon zest
3
Spread the dough in the troughs and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out, place on a cake rack. Leave to rest in the mould for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
4
Stir the jam and 4 tablespoons of water in a pot until smooth, bring to the boil, remove from the heat, allow to cool slightly, spread on muffins. Decorate with remaining blueberries, lemon zests and mint
5
Waiting time approx. 45 minutes