Lemon & Blueberry Muffins!
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Moist & decadent lemon & blueberry muffins full to the brim with blueberries topped with a lemon icing – perfect summer bake!
Cupcakes vs Muffins
I have a ridiculous amount of cupcake recipes on this blog, and sometimes I feel this is unfair to its sibling – the muffin. I have often heard from people that muffins are so much harder to bake if you want them to rise, taste good, be moist, and not be rock solid.
My white chocolate & raspberry muffins recipe demonstrates along with my easy bake triple chocolate muffins that you CAN get moist & delicious cupcakes with ease! Whether the muffins are fruity, chocolatey or even plain, the should still be light and moist but feel like a treat! To try some other flavours of muffin goodness, try my chocolate orange muffins or my biscoff muffin recipe is simply divine.
Lemon & Blueberry
Lemon + Blueberry is one of the best fruity combinations that exists and I know a lot of you agree – my lemon & blueberry sweet rolls recipe is another of these delightful combination that has been a major success on this blog!
I have posted so many things now that I can never keep up but my lemon and blueberry cake has always been one of my personal summer favourites, as it’s just so zingy and fresh, along with my lemon and blueberry cheesecake which is honestly just a 10/10.
Lemon Blueberry muffins
These muffins however are something else… I love blueberries, and using blueberries in cakes is even better but I get sometimes that it can be difficult. I honestly have never had a problem with this recipe and they always taste delicious and yummy every single time!
For these muffins I use unsalted butter, eggs, caster sugar and self-raising flour, salt and milk. You then fold in your lemon and blueberries and bake – it really is that easy. I use fresh blueberries with this bake as I believe not only do they work best but you cant beat the taste of fresh, juicy blueberries.
It may sound like a slightly weird recipe, but it really is just a cupcake batter change to suit the extra freshness from the blueberries, as well as having a more muffin like texture. I used self raising flour as I wanted a fluffy texture, but you need the milk to make the batter work as best as possible.
Full-fat baking
It’s always important to use FULL-FAT products when baking as the fat content is key to best results, no matter the recipe. Milk, cream, soft cheese, butter, etc… always use full-fat. You can make these dairy free though by substituting the butter and milk to a full-fat dairy alternative.
The risk you have when using products that aren’t full fat is that the lack of protein can cause a different bake, as well as the lower fat content product causing a product to split or not bake correctly. So the risk is up to you, but I will always reference full-fat.
Decoration
For something a little different, you can add some granulated sugar to the top of the muffins before baking for a crunchy texture. A small amount of icing also works well as a topping but there is also no problem with just leaving these one plain – the flavour combinations sings for itself!
I used a blog of icing made with icing sugar and lemon juice for a sweet but sharp flavour, and used this to stick some blueberries and little finely grated lemon zest. This is of course optional as I mentioned above!
Tips & Tricks
- These muffins will last for 2-3+ days at room temperature
- These muffins will last for 3+ months
- I use these tulip muffin cases for my lemon & blueberry muffins
- You can switch the blueberries to another berry if you prefer
- You can add in 100g of white chocolate chips for an extra flavour
Lemon and Blueberry Muffins!
Ingredients
Muffins
- 115 g unsalted butter
- 250 g caster sugar
- 2 medium eggs
- 250 g self raising flour
- 1/2 tsp salt
- 125 ml whole milk
- zest of 2 lemons
- 200 g blueberries
Decoration
- 100 g icing sugar
- 1-2 tbsp lemon juice
- 100 g blueberries
- lemon zest
Instructions
Muffins
- Preheat your oven to 190ºc/170ºc fan and line a 12 hole muffin tray with large muffin cases or tulip cases
- Cream together the unsalted butter and caster sugar until full combined
- Add in the eggs and milk and mix again - try not to over beat.
- Add in the self raising flour with the salt and combine again
- Fold through the lemon zest and blueberries then pour the mixture evenly into the 12 cases
- Bake in the oven for 25 minutes until cooked through
- Leave to cool fully in the tin or on a wire rack
Decoration
- Once the muffins have cooled, mix together the icing sugar and lemon juice until thick.
- Dollop a little onto each muffin, and stick down some blueberries. Sprinkle on a little lemon zest, and enjoy!
Notes
- These muffins will last for 2-3+ days at room temperature
- These muffins will last for 3+ months
- I use these tulip muffin cases for my lemon & blueberry muffins
- You can switch the blueberries to another berry if you prefer
- You can add in 100g of white chocolate chips for an extra flavour
- If you fancy an added crunch to your muffins the sprinkle a little bit of granulated sugar onto the top of the cakes before baking!
ENJOY!
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J x
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Hi! I love the recipe but would it be possible to make it vegan?
Love how light and fluffy these are! I am not a lover of muffins as i find them to be stodgy in the mouth but these i can eat all day long!
I have a question though i know you have a white chocolate and raspberry muffin recipe but could i use this as a base and swap the blueberries for raspberries and add white chocolate to the mix?
I just love this recipe and don’t want to try another and it’s not as good 🤣🙈
I made these last weekend and the icing turned out really thick! I added as much lemon juice as the recipe indicated, but eventually switched to water so it wouldn’t be overpowering!
The muffins, however, turned out delicious! Thank you for the recipe!
I made these and they turned out beautifully but they were very sweet. If I reduce the sugar, will it affect the muffins?
Hi Jane,
Can I use oil instead of butter for th lemon and blueberry Muffins?
Lovely recipe. I did your triple chocolate muffins recipe recently which turned out well. I wanted a lemon and raspberry muffin recipe so used this one and substituted raspberries for the blueberries. However as raspberries are not as firm as blueberries, the bottom of some of the muffins are a bit delicate and more likely to come apart when removing from the muffin cases. Next time I won’t mix the raspberries through the mixture but put some mixture in the bottom of the case put a couple of raspberries in the middle and then more mixture on top. This works when putting jam in the middle so should hold together better. I have just eaten one and they taste yummy
I have made these today and they didn’t doom on the or go brown crunchy on top the same with my chocolate ones too! What did I do wrong? Also the cooking time was longer? I do think my oven runs low
Ah, this will definitely be the oven! It’s worth getting an oven thermometer so you can adapt the oven to what it needs x
I have made these 4 times now and they turn out perfect every time. Everyone comments that they are the best blueberry muffins they have ever tasted and there are never any left over! Thank you Jayne for another fabulous recipe.