Blueberry Lemon binske Muffins

yields- 10 Muffins

Recipe Created by Ericka Marie



1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3 tablespoons vegetable oil

2 tablespoons binske Lemon tincture

1/2 cup milk

1 1/2 teaspoons vanilla extract

6 to 8 ounces fresh blueberries


Heat oven to 400 degrees Fahrenheit. Line 10 standard-size muffin cups with cupcake liners.

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Mix milk, egg, oils, and vanilla extract together in a separate bowl

Add wet mixture to dry ingredients and use a fork to combine. Do not overmix (the batter should be thick and not runny, mix just until ingredients are combined)

Divide the batter between muffin cups. Sprinkle sugar on top

Bake Muffins 15-20 min or until tops are no longer wet a toothpick comes out with crumbs, not wet batter.


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