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Moist & Decadent Lemon 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!

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!


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! 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!

I hope you enjoy the recipe – let me know how you get on! 🙂


This recipe makes 12 Muffins! 


– 115g Butter
– 250g Caster Sugar
– 2 Medium Eggs, beaten
– 250g Self-Raising Flour
– 1/2tsp Salt
– 125ml Whole Milk
– Zest of 2 Lemons
– 200g Blueberries



1) Preheat your oven to 180C/170C Fan and line a Muffin Tray with 12 cases!

2) Cream together the butter and sugar until fully combined (I find an electric stand mixer easier for all of this) – start gradually adding in the eggs a little at the time whilst mixing after each addition till all is incorporated

3) Add in the Flour & Salt and combine again – pour in the milk and mix until finished – try not to over mix however you should know when its done as the texture will be cake like!

4) Fold through the Lemon Zest and the Blueberries and pour into the cases – bake in the oven for 25 minutes until cooked through 🙂


Tips and Ideas

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 but of Granulated sugar onto the top of the cakes before baking!

These last for 2-3 days in an airtight container!



Find my other Muffin & Cupcake Recipes on my Recipes Page!

You can find me on:

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

    Hi Jane my blue berries have sunk to bottom
    Help please

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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?

  9. 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

  10. 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!

  11. 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

  12. 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

  13. 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

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

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

  15. 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.

  16. 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 ?

  17. 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!

  18. 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!

  19. 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!

  20. 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

  21. 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

  22. 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!

  23. 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!

  24. 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

  25. 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.

  26. 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!

  27. 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!

  28. 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

  29. 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

  30. 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

  31. 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! 🙂

  32. ahsknaka on September 6, 2015 at 11:11 am
  33. 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!

  34. 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!! 🙂

  35. 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 😀

  36. 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

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

    Cute! Perfect for a tea party

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