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,
Would semi skimmed milk work and is it okay to use Clover for the butter?
Thank you!
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!
Just made theses today, add strawberries to the mix because I did have enough blueberries and they have turned out perfectly.. thanks jane
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.
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
I never personally have, but yes you can!
Hi Jane – Could you substitute the blueberries for poppy seeds in this recipe?!
It would bake slightly differently – I do have a lemon & poppyseed cupcake recipe you could check out!
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
Amazing!! X
Hi Jane
Which butter do you use?….is Stork ok?….thanks x
Stork is good!
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
Yes it would probably still be the same! and I use a cookie/ice cream scoop, so easy! x
Hi Jane,
Is it possible to use the same mixture but in a loaf tin, if so would there be any time adjustments??
Thanks!
Oooh I’d love to know too! X
I like to put a mashed banana in my muffins. Always makes them moist. These sound delish!
I’ve heard that works wonders – I’m allergic to Banana so I haven’t done it myself! 🙂
Gonna try 🙂
x https://ahsknaka.wordpress.com/
Ohh yay please do! 🙂 x
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!
Thank you so much Jess! 🙂 and you definitely should bake muffins now aha they’re so delicious!
this look delicious, and the photos are very nice !
Thank you! And thank you again!! 🙂
Hey, I’ve just made these. They are out the oven resting on the side. They smell awesome!! Thanks for the post
Ohh I hope you like them!! 🙂
They taste soon good!! The best thing I’ve made. Better than a starbucks muffin!
Now THAT is a compliment 😀
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
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
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
Ohh yes definitely, theres no real art to it – I just find experimentation is best! 🙂 its okay!! xx
Cute! Perfect for a tea party
Thank you! 🙂