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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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
Thanks for this great recipe. I was wondering would using
Freeze dried blueberries work instead of fresh? If so how much?
Hiya! Generally 15-20g would work well!
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
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
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.
Hi
Can i use this recipe as a tray bake. If so what adjusts to cooking time and measurements do i need to make.
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
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
Hiya! Absolutely – almond, soya or oat milk should work well! Hope this helps! x
Is it possible to freeze these muffins. ?
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?
Thanks!
Can you use semi skimmed milk for thesee?
Hiya! Ideally full fat should always be used to achieve the best results. Hope this helps! x
Hi Jane my blue berries have sunk to bottom
Help please
I coat my blueberries in a dusting of flour before adding to batter, mine turn out evenly distributed x
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
It should be fine!! x
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.
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
Can’t wait to try these!! Could they be frozen once baked? X
Yes they can!xx
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?
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
This is the only recipe of yours that I struggle with. I cant seem to get the bake right. Any suggestions
Hey, what is it that’s going wrong?x
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?
Thanks,
Lucy
Hey! Yes stork is fine xx