September 4, 2015
Lemon & Blueberry Muffins!
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Moist & decadent lemon & blueberry muffins full to the brim with blueberries – Perfect summer bake for a random treat, or even breakfast!
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!
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.
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!
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!
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! To try some other flavours of muffin goodness, try my chocolate orange muffins or my biscoff muffin recipe is simply divine.
These muffins, as they are one of the best combinations – make these perfect for part of your breakfast, a snack, or even a dessert – they’re perfect for everything! As they are such an easy flavour, they can be enjoyed by all the family young and old! I hope you enjoy the recipe – let me know how you get on! x
Lemon and Blueberry Muffins!
Ingredients
Muffins
- 115 g unsalted butter
- 250 g caster sugar
- 2 medium eggs beaten
- 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 180C/170C fan and line a 12 hole muffin tray with cases
- Cream together the unsalted butter and caster sugar until full combined (I find a stand mixer is easiest for this)
- Add in the eggs and milk a little at a time until the mixture is fully combined
- Add in the self raising flour with the salt and combine again - you will know when it is done as the mixture will be cake like.
- 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, whisk 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
- I seriously would recommend using fresh blueberries for this as it always works better for me - but feel free to try with frozen, particularly in the winter months - but I can't guarantee it'll work!
- 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!
- These last for 2-3 days in an airtight container!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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
Hi if I wanted to make these gluten free can I just swap for free from flour or will it not work the same?
Absolutely delicious. So so good. I will never buy a blueberry muffin from supermarket again. If you havent made these yet I highly recommend them. Yummy!!
Thank you so much, I am so pleased you love them!xx
Hi Jane,
Can I just double or triple the quantities to make a bigger batch or should I make this recipe up 2-3 times instead?
Thanks
Yes you can just make another batch at the same time!
Hi Jane,
I absolutely love your recipes and only use yours for baking now! The chocolate apple crumble cake and chocolate loaf cake are my favourites!
I want to make this but without the blueberries. Could I just take them out or would I need to substitute?
Thanks
Amy 🙂
Apple crumble cake even! Clearly have chocolate on the brain !
Hiya! yes you can take out the blueberries, there isn’t any change to the rest though but it may make 1-2 less muffins because of the lack of blueberries x
I made these this morning. I’ve lost count how many times I’ve already used this recipe! I love how they come out with the crunchy top, so much nicer than store bought/coffee shop ones! We’re lime lovers in our family so I tend to use lime zest instead of lemon and they’re so delicious. Can’t help myself and have to have one while they’re still warm from the oven
Hi Jane, would it be possible to add blueberry jam in to the muffin? Thanks x
I don’t see why not! x
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.
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! 🙂