These amazing lemon blueberry muffins are fluffy, moist and super easy to make, with the perfect level of sweetness. Whip up a batch for a tasty treat or delicious dessert in no time!
In This Post You’ll Learn
Why We Love This
Lemon zest and fresh blueberries team up with cinnamon in these extra moreish homemade muffins!
It’s super easy to adapt the recipe and make them even more fun. See our variations section below for more ideas to make them your own.
Related: Strawberry Muffins / Carrot Cake Slice
Quick Tip – Stop Your Blueberries Sinking!
Did you know if you mix a teaspoon or two of flour through your blueberries before adding them to your cupcake mix, it will stop them sinking to the bottom when baking?
What are Lemon Blueberry Muffins?
A super simple cupcake with flavour notes of blueberry, lemon and a hint of cinnamon.
This lemon blueberry muffin recipe is based on our ever popular strawberry muffins recipe, gifted to us from our wonderful friend (and professional chef) Roberta from Italy.
Roberta taught us her top tips which we’ve included below. Read on or watch our recipe video and you’ll be making the best homemade muffins in no time!
What You’ll Need
- Flour – We use self raising flour in this recipe, however if you only have plain flour on hand just add 1 ½ tsp baking powder.
- Sugar – Just regular white sugar is all you need. Sub with light brown sugar or coconut sugar if you prefer.
- Vanilla Essence – Also known as vanilla extract. Sub with almond extract.
- Eggs & Milk – We use extra large eggs in baking, around 59 g / 2 oz in weight. We also use full cream dairy milk, sub with nut milks if you prefer.
- Butter – You can use salted or unsalted butter. If unsalted, you might like to add a pinch of salt which helps bring out all extra flavour in the muffins.
- Fruit – Blueberries and lemon zest are a match made in heaven! Swap for strawberries, raspberries, blackberries or any other berry you love.
- Cinnamon – Just a hint to add an extra depth of flavour. Sub with mixed spice, nutmeg or leave it out if you prefer.
How to Make Blueberry Cupcakes with Lemon
First, gather your ingredients: See recipe card below for measurements.
- Pre-heat the oven to 180ËšC / 360ËšF.
- Pop your self raising flour, white sugar and cinnamon into a large mixing bowl. Give it a quick stir and leave a hole in the middle.
- Next, crack the egg in the centre and add the vanilla essence and lemon zest. Mix it through just a little.
- Pour in the milk and softened butter, stirring thoroughly for a minute or two (or on low to medium speed for a mixer).
- Now it’s time to add the blueberries! Fold them through gently with a wooden spoon so they stay whole and don’t bleed too much colour.
- Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.
- Makes around 8-10 muffins. Double for a big batch.
Wandercook’s Tips
- Eggs – It’s always best to use room temperature eggs when baking or making desserts. (Don’t tell Roberta, but we have made these muffins plenty of times with cold eggs from the fridge with no issues!).
- Presentation – Avoid splattering the sides of the patty pans with the muffin mixture if you can. They’ll look neater and more delicious once cooked! Avoid overfilling the muffin cups with batter to prevent them overflowing while baking.
- Muffin Cups – Reusable silicone muffin cups are amazing because the muffins don’t really stick to them, so they usually pop out nice and easy when you’re ready to eat. If using paper cups or patty pans, use two per muffin, as this really helps to retain the shape of the muffin when cooking.
- Prefer to Use a Stand Mixer? – No worries! Mix all the wet ingredients in the stand mixer first, then gradually add in the dry ingredients.
- Storage – Store your homemade muffins at room temperature in an airtight container lined with a paper towel, with another paper towel on top of the muffins. Avoid double stacking the muffins and keep a little space between each one. This will help absorb any moisture from the muffins, keeping them fresher for around 3-4 days.
FAQs
You can make the batter the day before. Leave the batter in your mixing bowl, then cover and store overnight in the fridge. The next day, you can portion out the batter into your muffin cups and bake straight away (no need to bring up to room temperature first).Â
Yes you can, but it’s a good idea to thaw them first on paper towels. This will allow any extra water to be absorbed and not make your muffins too wet.
Yep, homemade muffins can be frozen. Make sure they’ve completely cooled down first, then pop them into an airtight container. They’ll last around 2-3 months. You can thaw them on the bench or heat gently in the microwave to thaw them faster. This is super handy for a quick snack when you need it most!
Variations
- Lemon Glaze – Mix 1 cup of icing sugar / powdered sugar with around 2 tbsp fresh lemon juice, then drizzle over the muffins once cooled.
- Use Jam – If you don’t have fresh or frozen fruit on hand, use 1-2 tbsp of your favourite jam instead!
- Tweak the Flavour – Try mixing in a heaped tsp of culinary grade matcha powder or your favourite baking spices (pumpkin spice, speculaas spice mix etc).
- Choc Chips – Add a handful of chocolate or white choc chips for extra sweetness.
- Add Nuts – Add a handful of chopped macadamia nuts or walnuts in for extra texture.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 1 cup self raising flour heaped, 150 g / 5.29 oz
- ¾ cup white sugar 125 g / 4.4 oz
- ½ tsp cinnamon
- 1 egg 59 g / 2.08 oz, extra large
- ½ tsp vanilla essence
- 2 tsp lemon zest around 1 whole lemon
- ½ cup milk 125 ml / 4.22 oz
- 2 tbsp butter softened, 25 g / 0.88 oz
- ¾ cup blueberries fresh or frozen, 100 g / 3.5 oz
Instructions
- Pre-heat the oven to 180ËšC / 360ËšF.
- Pop your self raising flour, white sugar and cinnamon into a large mixing bowl. Give it a quick stir and leave a hole in the middle.1 cup self raising flour, ¾ cup white sugar, ½ tsp cinnamon
- Next, crack the egg in the centre and add the vanilla essence and lemon zest. Mix it through just a little.1 egg, ½ tsp vanilla essence, 2 tsp lemon zest
- Pour in the milk and softened butter, stirring thoroughly for a minute or two (or on low to medium speed for a mixer).½ cup milk, 2 tbsp butter
- Now it's time to add the blueberries! Fold them through gently with a wooden spoon so they stay whole and don’t bleed too much colour.¾ cup blueberries
- Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.
- Makes around 8-10 muffins. Double for a big batch.
Video
Recipe Notes
- Eggs – It’s always best to use room temperature eggs when baking or making desserts. (Don’t tell Roberta, but we have made these muffins plenty of times with cold eggs from the fridge with no issues!).Â
- Presentation – Avoid splattering the sides of the patty pans with the muffin mixture if you can. They’ll look neater and more delicious once cooked! Avoid overfilling the muffin cups with batter to prevent them overflowing while baking.
- Muffin Cups – Reusable silicone muffin cups are amazing because the muffins don’t really stick to them, so they usually pop out nice and easy when you’re ready to eat. If using paper cups or patty pans, use two per muffin, as this really helps to retain the shape of the muffin when cooking.
- Prefer to Use a Stand Mixer? – No worries! Mix all the wet ingredients in the stand mixer first, then gradually add in the dry ingredients.
- Storage – Store your homemade muffins at room temperature in an airtight container lined with a paper towel, with another paper towel on top of the muffins. Avoid double stacking the muffins and keep a little space between each one. This will help absorb any moisture from the muffins, keeping them fresher for around 3-4 days.
- Lemon Glaze – Mix 1 cup of icing sugar / powdered sugar with around 2 tbsp fresh lemon juice, then drizzle over the muffins once cooled.Â
- Use Jam – If you don’t have fresh or frozen fruit on hand, use 1-2 tbsp of your favourite jam instead!Â
- Tweak the Flavour – Try mixing in a heaped tsp of culinary grade matcha powder or your favourite baking spices (pumpkin spice, speculaas spice mix etc).
- Choc Chips – Add a handful of chocolate or white choc chips for extra sweetness.Â
- Add Nuts – Add a handful of chopped macadamia nuts or walnuts in for extra texture.
Nutrition
2 Comments
Kim
19/08/2023 at 5:18 pmI’d love to make these & I’m keen on buying silicone cups. What diameter are the cups you use as they come in Jumbo, standard & mini. The minis are 4.7 x 4.7 x 2.2 cm whereas the standards are 7 x 7 x 3.2 cm.
Thanks in advance
Wandercooks
22/08/2023 at 9:14 amHey Kim! We got ours from Seed & Sprout and looks like they’re the standard 7cm size. 🙂 Have fun baking and let us know how they turn out!