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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Hello, can I use unsalted butter in this or is normal butter best?
Thanks
Unsalted butter is good! X
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?
Thanks
You can give it a go for sure – same sugar weight and maybe 1tsp lemon x
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.
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 ?
Yes that should be okay!
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!
Morning Jane
Me again haha
I don’t have muffin cases but do have muffin tray, could I bake them with no cases? Xxx
You can, but you need to grease and flour them well and hopefully they won’t stick!
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?
Hey! Personally I would say muffins and cupcakes are quite different so the general comparison is quite hard! xx
So what are the differences? Sorry for the damn question!
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!
These muffins turned out amazing!! Do you have an estimate of how many calories per muffin?
I’ve worked it out at 255 calories per muffin x
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
They can be very different – some are shallower and will struggle to hold the muffin cases, whereas some will be fine! x
Hi Jane, do you think you could use natural yogurt instead of whole milk? Many thanks
You could certainly give it a go, they may just be slightly heavier/denser!
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.