Mini Lemon and Blueberry Muffins

clock 10 minutes + 20 minutes bowl Serves 24


  • 1 1/4 cups self-raising flour
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1 egg
  • grated zest of ½ lemon
  • 3/4 cup blueberries (fresh or frozen)
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How to Grease and Line Baking Tins


  • 1. Preheat the oven to 180ºC (160ºC fan-forced). Spray 2 x 12-hole mini muffin pans generously with oil.

  • 2. Sift the flour into a large mixing bowl. Stir in the sugar.

  • 3. In a separate bowl, mix together the oil, sour cream, milk, egg and lemon zest and pour into the dry mixture.

  • 4. Use a spatula or large spoon to mix the ingredients gently and quickly until just combined.

  • 5. Fold in the blueberries.

  • 6. Spoon the muffin mixture into the prepared pans. Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean.

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