Blueberry & Lemon Muffins

  • Blueberry & Lemon Muffins
  • Blueberry & Lemon Muffins
  • Blueberry & Lemon Muffins
  • Blueberry & Lemon Muffins
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 2 1/4 cups self - raising flour
  • 90 g unsalted butter at room temperature, chopped
  • 3/4 cups firmly packed brown sugar
  • 125 g fresh blueberries
  • 1 cup milk
  • 2 x eggs, lightly beaten


Preheat oven to 180°C (160°C fan forced). Grease or line with paper cases, a 12 cup muffin tray. In a large bowl, rub together the flour and butter with your fingertips until it resembles fine breadcrumbs. Add the sugar and stir through.

Make a well in the centre of the dry ingredients and add half the blueberries, zest, milk and eggs. Stir with a spatula until just combined then add the other half of the ingredients and stir until combined. Then spoon the mixture into the muffin tray and pop into the oven for around 20 minutes, or until a skewer stuck in the middle comes out clean.

Leave them to stand in the tray for 5 mins before turning out onto a wire rack to cool completely. Just make sure you eat one while it’s still warm – it doesn’t get much better than that!

Leave a Review

Leave a rating

  • I make today banana muffins.The are very soft and yummy.I will make this for sure.Good luck in cooking.


    by ANNA LINHART on 10/04/2013, 15:21