Who doesn’t love blueberry muffin?
This is one of my go-to recipe for weekend special breakfast!
I added some lemon zest for freshness.
By the way, did you know what is the difference between muffin and cupcake?
My daughter asked me about that, I wasn’t sure.
Cupcake is cake, muffin is bread.
That is the simplest answer!
60g butter melted
1/2 lemon’s zest
Prepare the muffin tin with 6 paper cases.
Preheat the oven to 200c.
Beat the butter and sugar, milk, egg, vanilla, lemon zest till it gets smooth.
Shift in the dry ingredients and stir until well combined and add the blueberries.
Spoon the batter to the muffin cases.
Bake for about 20 minutes.
Remove from the oven and cool for about 5 minutes.