Blueberry Muffin Cake
1.
Scrape the lemon zest.
2.
Squeeze the lemon juice.
3.
Pour the lemon zest into a conditioning basin, beat in the eggs, add white sugar and corn oil, and mix well.
4.
Pour in milk and lemon juice and stir well.
5.
Pour the blueberries.
6.
Sift in all-purpose flour, whole wheat flour and baking powder, and mix well.
7.
Batter.
8.
After the small red pot is preheated, use a scooping spoon to scoop in about 45g of batter, close the lid, and bake for 6 minutes.
9.
carry out.