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Moist & decadent lemon & blueberry muffins full to the brim with blueberries – Perfect summer bake for a random treat, or even breakfast!

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!

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. 

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! 

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! 

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! To try some other flavours of muffin goodness, try my chocolate orange muffins or my biscoff muffin recipe is simply divine.

These muffins, as they are one of the best combinations – make these perfect for part of your breakfast, a snack, or even a dessert – they’re perfect for everything! As they are such an easy flavour, they can be enjoyed by all the family young and old! I hope you enjoy the recipe – let me know how you get on! x

Lemon and Blueberry Muffins!

Moist & decadent lemon muffins full to the brim with blueberries - Perfect summer bake for a random treat, or even breakfast!
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Category: Cupcakes
Type: Muffins
Keyword: Blueberry, Lemon
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 muffins
Author: Jane's Patisserie



  • 115 g unsalted butter
  • 250 g caster sugar
  • 2 medium eggs beaten
  • 250 g self raising flour
  • 1/2 tsp salt
  • 125 ml whole milk
  • zest of 2 lemons
  • 200 g blueberries


  • 100 g icing sugar
  • 1-2 tbsp lemon juice
  • 100 g blueberries
  • lemon zest



  • Preheat your oven to 180C/170C fan and line a 12 hole muffin tray with cases
  • Cream together the unsalted butter and caster sugar until full combined (I find a stand mixer is easiest for this)
  • Add in the eggs and milk a little at a time until the mixture is fully combined
  • Add in the self raising flour with the salt and combine again - you will know when it is done as the mixture will be cake like.
  • 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


  • Once the muffins have cooled, whisk 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!


  • I seriously would recommend using fresh blueberries for this as it always works better for me - but feel free to try with frozen, particularly in the winter months - but I can't guarantee it'll work!
  • 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!
  • These last for 2-3 days in an airtight container!


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Louisa Dane on May 8, 2024 at 8:27 pm

    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

    • Jane's Patisserie on May 10, 2024 at 10:24 am

      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

  2. Linda on April 28, 2024 at 6:35 am

    5 stars
    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.

  3. Julie jeffery on August 8, 2023 at 1:25 pm

    5 stars
    What a lovely blueberry muffin. The next day I wanted to use up some glacier cherries I had left so decided to use your muffin recipe as a base. I added the cherries some vanilla and almond essence and topped with dessicated coconut. Tasted like a kind of Bakewell muffin. They cooked lovely and tasted great. Have you made this combination before. I don’t even know if it goes together. Thank you

  4. M on May 7, 2023 at 5:31 pm

    5 stars
    Thanks for this great recipe. I was wondering would using
    Freeze dried blueberries work instead of fresh? If so how much?

    • Jane's Patisserie on May 9, 2023 at 9:37 am

      Hiya! Generally 15-20g would work well!

  5. Danielle on March 26, 2023 at 11:28 pm

    Heya jane I want to make these for my daughter she doesn’t like blueberries can I leave them out? Or would the quantities not work with out. Thanks xx

    • Jane's Patisserie on March 30, 2023 at 1:06 pm

      HIya! You can absolutely leave them out, though you may end up with 2 less muffins because of the weight difference. Hope this helps! x

  6. Faz on December 2, 2022 at 1:00 pm

    5 stars
    Made this with coconut sugar instead and it was delicious. Just wish I added a bit more lemon juice. Also adding granulated sugar on top is definitely worth it.

  7. Louise on November 16, 2022 at 1:30 pm

    Can i use this recipe as a tray bake. If so what adjusts to cooking time and measurements do i need to make.

  8. Giulia on October 15, 2022 at 5:19 pm

    5 stars
    Hii Jane,
    I made those muffins as a goodbye present for my work colleague today. To thank them for the years I worked with them and the amazing times too. First time making muffins and it was a huge success ! Thank you for sharing your amazing recipes. Have a wonderful weekend xx

  9. Lucy on July 21, 2022 at 2:43 pm

    Hey I need to make these dairy free, I have been and purchased everything & got df spread but completely missed off the milk 🙈 can I sub the milk for anything else??
    Thank you

    • Jane's Patisserie on July 26, 2022 at 3:37 pm

      Hiya! Absolutely – almond, soya or oat milk should work well! Hope this helps! x

  10. Denise on October 9, 2021 at 1:41 pm

    Is it possible to freeze these muffins. ?

    • Abbey on March 4, 2022 at 5:18 pm

      Hi Jane,

      I love your recipes, thank you. For this one, the ingredients lists whole milk, but the instructions don’t mention milk at all. I didn’t realise until my muffins were already in the oven! They actually turned out fine, but for future bakes, when should the milk be added – is it with the eggs?


    • Linda Brown on March 8, 2022 at 3:59 pm

      Can you use semi skimmed milk for thesee?

    • Jane's Patisserie on March 11, 2022 at 12:58 pm

      Hiya! Ideally full fat should always be used to achieve the best results. Hope this helps! x

  11. Angela McEwan on September 9, 2021 at 11:11 am

    Hi Jane my blue berries have sunk to bottom
    Help please

    • Sally Williams on July 3, 2022 at 5:21 am

      I coat my blueberries in a dusting of flour before adding to batter, mine turn out evenly distributed x

  12. Sami on July 31, 2021 at 11:11 am

    Hey Jane! I’m going to make a batch of these for my boyfriend later but only have frozen blueberries! Would this still work using them, or should I take them out completely/use a different quantity of them? X

  13. Rosalind Maugham on July 25, 2021 at 2:19 pm

    Hi Jane

    I made the blueberry and lemon muffins yesterday. My partner of 30 years who doesn’t normally eat cake absolutely loved them. We loved them so much I have another batch in the oven for my family and friends.

    Thank you for another delicious recipe.

    • Jane's Patisserie on July 29, 2021 at 12:07 pm

      Heyy! Ahh, thank you so much! I’m so glad you both enjoyed them, and I hope they’re a hit with your friends and family! Thank you Rosalind! x

  14. Gemma on May 24, 2021 at 9:56 am

    Can’t wait to try these!! Could they be frozen once baked? X

    • Jane's Patisserie on May 24, 2021 at 1:06 pm

      Yes they can!xx

  15. Lauren Blunsden on May 5, 2021 at 12:21 pm

    Just made these and was really disappointed,followed the recipe exactly. They seemed very moist and uncooked at the bottom and the top perfect and tasted amazing. Unsure if this was due to too many blueberries making the mixture uncooked and wet?

    • Jane's Patisserie on May 5, 2021 at 7:42 pm

      It can sometimes just be the blueberries producing more moisture compared to a different time of year (as the fruit has such a particular season!) so it might have just needed a smidge longer baking x

  16. DANIELLE CRUMPTON on April 26, 2021 at 1:07 pm

    This is the only recipe of yours that I struggle with. I cant seem to get the bake right. Any suggestions

    • Jane's Patisserie on April 26, 2021 at 1:09 pm

      Hey, what is it that’s going wrong?x

  17. Lucy on April 17, 2021 at 1:23 pm

    Love this recipe!

    Does it have to be block butter or is a tub of stork ok?

    Is there a general rule that block butter best for cookies/biscuits and anything needing a bit of support but cakes/muffins and soft bakes are ok with spread?


    • Jane's Patisserie on April 17, 2021 at 1:57 pm

      Hey! Yes stork is fine xx

  18. Tanisha on April 2, 2021 at 1:17 pm

    Hi if I wanted to make these gluten free can I just swap for free from flour or will it not work the same?

  19. Angela Phillips on March 31, 2021 at 4:26 pm

    Absolutely delicious. So so good. I will never buy a blueberry muffin from supermarket again. If you havent made these yet I highly recommend them. Yummy!!

    • Jane's Patisserie on April 1, 2021 at 10:39 am

      Thank you so much, I am so pleased you love them!xx

  20. Lucy on March 1, 2021 at 6:44 am

    Hi Jane,

    Can I just double or triple the quantities to make a bigger batch or should I make this recipe up 2-3 times instead?


    • Jane's Patisserie on March 1, 2021 at 10:07 pm

      Yes you can just make another batch at the same time!

  21. Amy on February 8, 2021 at 5:26 pm

    Hi Jane,

    I absolutely love your recipes and only use yours for baking now! The chocolate apple crumble cake and chocolate loaf cake are my favourites!

    I want to make this but without the blueberries. Could I just take them out or would I need to substitute?

    Amy 🙂

    • Amy on February 8, 2021 at 5:27 pm

      Apple crumble cake even! Clearly have chocolate on the brain !

    • Jane's Patisserie on February 11, 2021 at 8:39 am

      Hiya! yes you can take out the blueberries, there isn’t any change to the rest though but it may make 1-2 less muffins because of the lack of blueberries x

  22. Kayleigh on February 4, 2021 at 1:34 pm

    I made these this morning. I’ve lost count how many times I’ve already used this recipe! I love how they come out with the crunchy top, so much nicer than store bought/coffee shop ones! We’re lime lovers in our family so I tend to use lime zest instead of lemon and they’re so delicious. Can’t help myself and have to have one while they’re still warm from the oven

  23. Kerry H on October 16, 2020 at 11:30 pm

    Hi Jane, would it be possible to add blueberry jam in to the muffin? Thanks x

  24. Hannah on October 8, 2020 at 12:25 pm

    Hello, can I use unsalted butter in this or is normal butter best?

  25. RUB on September 4, 2020 at 5:20 pm

    Hi Jane

    Can I use granulated sugar and lemon extract instead of caster sugar and lemon?….if yes, how much of it shall I give?

    • Jane's Patisserie on September 5, 2020 at 8:09 am

      You can give it a go for sure – same sugar weight and maybe 1tsp lemon x

    • RUB on September 11, 2020 at 9:05 am

      Hi Jane
      I made these with granulated sugar and lemon extract and they came out delicious. I made 6 so used half the ingredients and used 1tsp of lemon extract.
      I have made some of your other recipes too. Thank you so much for all your hard work putting your recipes up and sharing with others. I am enjoying baking.

  26. Emma on July 24, 2020 at 1:20 pm

    Hi Jane,

    If I just want milk chocolate chip muffins can I use this recipe? And just put vanilla extract in instead of Lenox zest and put say 300 choc chips instead of blueberries ?

  27. Nisha on July 14, 2020 at 7:18 pm

    These are so moist! I didn’t have whole milk so used semi skimmed milk and they still turned out well. I replaced the granulated sugar topping with crumble and they taste really good!

  28. Jenna on July 7, 2020 at 9:15 am

    Morning Jane
    Me again haha
    I don’t have muffin cases but do have muffin tray, could I bake them with no cases? Xxx

    • Jane's Patisserie on July 7, 2020 at 4:42 pm

      You can, but you need to grease and flour them well and hopefully they won’t stick!

  29. Eva on June 24, 2020 at 11:46 am

    Hi Jane! I am craving for the last few days a big blueberry muffin so I will them a go! I have a question regarding the difference between cupcake and muffin: in one of the videos I watched for that, they were saying that the creaming method (first step here) which makes them fluffier. Any thoughts?

    • Jane's Patisserie on June 24, 2020 at 12:56 pm

      Hey! Personally I would say muffins and cupcakes are quite different so the general comparison is quite hard! xx

    • Eva on January 30, 2021 at 12:51 am

      So what are the differences? Sorry for the damn question!

    • Jane's Patisserie on January 30, 2021 at 7:45 pm

      A cupcake mix typically uses equal sugar/butter/eggs/flour whereas a muffin uses more ingredients such as milk in this one, and the ingredients are not equal in weight!

  30. Steffi on June 20, 2020 at 10:32 am

    These muffins turned out amazing!! Do you have an estimate of how many calories per muffin?

    • Caz on August 24, 2020 at 9:47 pm

      I’ve worked it out at 255 calories per muffin x

  31. Lauren on May 16, 2020 at 12:16 am

    New to baking but loving your recipes! I have a cup cake tray – is this the same as a muffin tray or are they a different size / will it affect how they turn out? Thanks! X

    • Jane's Patisserie on May 16, 2020 at 9:17 am

      They can be very different – some are shallower and will struggle to hold the muffin cases, whereas some will be fine! x

  32. Lizziej on May 15, 2020 at 11:36 am

    Hi Jane, do you think you could use natural yogurt instead of whole milk? Many thanks

    • Jane's Patisserie on May 15, 2020 at 1:27 pm

      You could certainly give it a go, they may just be slightly heavier/denser!

  33. Isabel ward on May 10, 2020 at 9:53 am

    Would semi skimmed milk work and is it okay to use Clover for the butter?
    Thank you!

    • Jane's Patisserie on May 10, 2020 at 1:48 pm

      I personally recommend using a baking spread, or actual butter for baking, and I always recommend whole milk to prevent splitting. You can certainly try it, but it can sometimes affect the texture and overall bake!

  34. Angela Freeman on May 4, 2020 at 2:43 pm

    Just made theses today, add strawberries to the mix because I did have enough blueberries and they have turned out perfectly.. thanks jane

  35. Maria on May 4, 2020 at 11:52 am

    Lemon is my favourite flavour to bake with and I am always trying out new recipes! I had been using a Mary Berry recipe before this since I was about 15 and just decided to try something new during quarantine so I found this. I have literally made them every week! Incredibly moist, so so easy to whip up! Such a fresh zesty recipe I adore it! A new family favourite.

  36. Toni Salwey on July 26, 2019 at 3:29 pm

    Hi Jane, these muffins look soo yummy and just perfect for a garden party that I’m organising. I was hoping to make them in advance and pop them the freezer, do you know if I can do that with this receipe? Thank you x

    • Jane's Patisserie on July 26, 2019 at 3:54 pm

      I never personally have, but yes you can!

  37. Emma on November 27, 2018 at 2:17 pm

    Hi Jane – Could you substitute the blueberries for poppy seeds in this recipe?!

    • Jane's Patisserie on November 27, 2018 at 5:29 pm

      It would bake slightly differently – I do have a lemon & poppyseed cupcake recipe you could check out!

  38. Mim Cobbles on May 25, 2018 at 11:13 am

    I just made a batch of these using frozen blueberries and they worked a treat! Lemon and blueberries are a divine combo!!! Thanks for the recipe xx

  39. RB on April 4, 2018 at 9:57 am

    Hi Jane
    Which butter do you use?….is Stork ok?….thanks x

    • Jane's Patisserie on April 4, 2018 at 12:38 pm

      Stork is good!

    • RB on May 4, 2018 at 7:52 am

      Ok thanks.
      Also if I were to only bake half the quantity (6 only) will the baking time be the same?Also how do you make sure equal amount of the mixture is the same in each cases?
      Thanks x

    • Jane's Patisserie on May 4, 2018 at 11:41 am

      Yes it would probably still be the same! and I use a cookie/ice cream scoop, so easy! x

  40. Heather on March 14, 2018 at 1:19 pm

    Hi Jane,
    Is it possible to use the same mixture but in a loaf tin, if so would there be any time adjustments??


    • Kim on July 17, 2018 at 2:06 pm

      Oooh I’d love to know too! X

  41. abbiosbiston on September 6, 2015 at 10:36 pm

    I like to put a mashed banana in my muffins. Always makes them moist. These sound delish!

    • Jane's Patisserie on September 7, 2015 at 11:12 am

      I’ve heard that works wonders – I’m allergic to Banana so I haven’t done it myself! 🙂

  42. ahsknaka on September 6, 2015 at 11:11 am
  43. Jess Carey on September 5, 2015 at 9:34 am

    Lemon + blueberry = best combo!! I haven’t made a good batch of muffins in so long, thank you for the kick up the backside I needed! These look so delicious!

    • Jane's Patisserie on September 5, 2015 at 1:12 pm

      Thank you so much Jess! 🙂 and you definitely should bake muffins now aha they’re so delicious!

  44. anitacuisine on September 4, 2015 at 2:39 pm

    this look delicious, and the photos are very nice !

    • Jane's Patisserie on September 4, 2015 at 4:26 pm

      Thank you! And thank you again!! 🙂

  45. James Scott on September 4, 2015 at 2:01 pm

    Hey, I’ve just made these. They are out the oven resting on the side. They smell awesome!! Thanks for the post

    • Jane's Patisserie on September 4, 2015 at 4:26 pm

      Ohh I hope you like them!! 🙂

    • James Scott on September 4, 2015 at 4:28 pm

      They taste soon good!! The best thing I’ve made. Better than a starbucks muffin!

    • Jane's Patisserie on September 4, 2015 at 4:45 pm

      Now THAT is a compliment 😀

  46. Lauren at Knead to Dough on September 4, 2015 at 12:54 pm

    Do you have recipe developing tips Jane? Since I started blogging I’ve created a few of my own recipes but I tend to stick to bakes I know very well when I do so I get the science right 🙂 but you share recipes from so many aspects of baking! do you have any research/recipe writing tips? Xxx

    • Jane's Patisserie on September 4, 2015 at 4:26 pm

      Awwh I love all your recipes 🙂 and I know what you mean – some literally just come from experimentation and others are research – sometimes I could spend hours looking into a certain type of recipe and then mashing it all together through trial and error, but I do get some fails still so 🙂 xx

    • Lauren at Knead to Dough on September 4, 2015 at 5:50 pm

      Awwh thank you I could say the same to you! 🙂 I have a similar strategy so it’s good to know I’m roughly on the right lines! I don’t mind a few tries, the more cookies the better! 🙂 thanks Jane 🙂 xx

    • Jane's Patisserie on September 4, 2015 at 6:27 pm

      Ohh yes definitely, theres no real art to it – I just find experimentation is best! 🙂 its okay!! xx

  47. danaeL on September 4, 2015 at 10:51 am

    Cute! Perfect for a tea party

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