Simple Lemon Blueberry Muffins

The close up of the crumb on a moist blueberry muffin.

Simple Lemon Blueberry Muffins

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!

Course Dessert, Snack

Cuisine Australian

Prep Time 5

Cook Time 25

Total Time 30

Servings Muffins

Calories 180kcal

Author Wandercooks

Cost $5

Equipment

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 180˚C / 360˚F.
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

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!).
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.
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.

Nutrition