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Blueberry and lemon muffins

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For the muffins
  • 60g unsalted butter
  • 280g plain flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 200g caster sugar
  • 1 egg
  • 1 lemon
  • 1 tsp vanilla extract
  • 250ml milk
  • 225g blueberries
For the topping
  • 1 juice of lemon
  • 2 tbsp of sugar
  • Skill Level


Some things just attract your attention, they sound good, they look good...and ultimately, they taste good! That is the case with blueberry muffins, except this recipe has an added twist, something I really like, lemon! 
  1. Melt the butter in a saucepan on medium-low heat and set aside
  2. Sift the flour, baking powder and salt into a bowl
  3. Set 2 tbsp of the sugar aside for the topping, and stir the rest into the flour bowl. Make a well in the centre
  4. In a separate bowl, beat the egg lightly, then add the melter butter, lemon zest, vanilla and milk. Beat the egg mixture until foamy
  5. In a slow, steady stream, pour the egg mixture into the well in the flour bowl
  6. Stir gradually and gently together, using preferably a rubber spatula, then gently fold in the blueberries, ensuring you do not bruise any of the fruits. Do not over-mix, or the muffins will be tough
  7. Place the muffin cases in a muffin tin, and spoon in the batter, filling to three-quarters full
  8. Bake in the oven on 220 degrees Celsius, for 15-20 minutes, until a skewer inserted comes out clean
  9. Let the muffins cool slightly, then transfer them to a wire rack
  10. In a small bowl, stir the reserved sugar with the lemon juice until the sugar dissolves
  11. While the muffins are warm, dip the crown of each into the sugar and lemon mixture, then using the remaining topping brush the rest of the topping onto the muffins

A very easy recipe, and who doesn't like blueberry muffins? Enjoy these whilst they are still warm :)


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