Lemon Blueberry Muffins

Fluffy and moist, these muffins are stuffed with plump and juicy blueberries, with the brightness of lemon for a fruity fusion of flavours.

Who doesn’t love a muffin? Stand in line at a coffee shop and you’ll hear the people in front of you ordering blueberry first and lemon poppyseed second.

But what if those two worlds of paper-cup delights could magically collide in one fruity fusion of flavours? We’re hope you’re sitting down because, in this recipe, they do!

For good reason, the godfather of the muffin family is undoubtedly the blueberry. Fluffy and moist, it’s stuffed with plump and juicy bright purple blueberries that melt into gooey little blobs as you eat them.

But with the added brightness of some lemon zest to contrast the sweetness of the blueberries, this champion of muffins suddenly becomes a double-whammy winner. 

Muffins are a traditional breakfast staple almost everyone loves to eat, as an on-the-go start to the day, a snack at work or a coffee time pick-me-up.

One cup of blueberries, which is about a handful, contains just 80 calories, but a whopping 25 percent of your recommended daily allowance of Vitamin C and 4 grams of fibre.

These lemon blueberry muffins can be stored for up to four days in an airtight container, lined with paper towel, in a single layer to prevent them from becoming soggy.

They also freeze well by wrapping them individually in cling wrap, then placing them in a ziploc sandwich bag and freezing for up to 2 months.

Lemon Blueberry Muffins | Cooking Clue

Lemon Blueberry Muffins

Fluffy and moist, these muffins are stuffed with plump and juicy bright purple blueberries, with an extra brightness of lemon for a fruity fusion of flavours.
Servings 6
Total Time 30 minutes


  • 1 cup self-raising flour
  • ½ cup caster sugar
  • zest of one lemon
  • 50 g melted butter 
  • ½ cup buttermilk
  • 1 egg lightly beaten
  • 60 g fresh or frozen blueberries


  • Preheat oven to 180C
  • Grease a 6 hole muffin pan
  • In a large bowl sift flour and sugar
  • In a jug whisk butter, buttermilk, and egg
  • Stir the egg mix into the dry ingredients
  • Mixture should be lumpy
  • Evenly spoon mixture into muffin tin holes
  • Add blueberries and lemon zest then stir through gently
  • Bake for 20 minutes
  • Rest in the pan for 10 minutes then transfer to a wire rack, top side up


If using frozen berries, do not defrost them first or their juice will bleed into your batter.
Serve with whipped cream or sprinkle with confectioners sugar.
Course: Baking
Keyword: baking, blueberry, muffins, preserved lemons
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03/07/2024 08:26 pm GMT

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