Lemon and blueberry muffins
These delicious lemon blueberry muffins are bursting with blueberries and have a delicate lemony flavour. Best of all, they’re really easy to make.
These lemon blueberry muffins are a tasty tea time treat. Full of bursts of blueberries and with a delicate lemon flavour, they’re fluffy and moist, and really delicious.
Lemon and blueberry muffins are a great bake for kids to try. They’re really easy and don’t involve any special equipment. You simply mix everything together in one mixing bowl which means less mess to tidy up!
How can kids help to make lemon blueberry muffins?
These tasty lemon and blueberry muffins are a great bake for little kids, as they’re really simple with lots of steps for them to get involved in.
The recipe gives them chances to measure all the ingredients out and mix them together. The first step of rubbing the butter and flour together allows them to get their hands a little messy – a job even little kids and toddlers can enjoy.
Using an ice-cream scoop or a soup spoon your kids can help to measure out the batter into the muffin cases. An ice cream scoop sometimes dishes out exactly the right amount of batter which can save a lot of mess.
How long do lemon blueberry muffins keep?
You can store these lemon blueberry muffins at room temperature in an airtight container for a few days. If you want to make them in advance or keep them for longer, they do freeze well. Wrap them in cling film / glad wrap and pop them in a freezer bag, and they’ll keep in the freezer for a few months. Defrost them fully before you serve them.
Can I use frozen blueberries?
Yes. You can use either fresh or frozen blueberries to make these muffins.
If you use frozen blueberries, pop them straight in your batter frozen, don’t allow them to defrost first. You may need to adjust the cooking time up slightly. Check the middles are cooked through after 25 minutes by inserting a cocktail stick or skewer in the centre. If there’s still a lot of uncooked batter, pop them back in the oven for a few more minutes.
How do I stop the blueberries from sinking to the bottom?
Before adding the blueberries to your mixing bowl, mix them with a spoon of flour. This should stop them sinking to the bottom of your muffins. You can also add a few blueberries to the top of the muffin batter in their cases before you bake them.
What can I use instead of self raising flour?
Self raising flour should be easy to find in supermarkets here in the UK but if you don’t have any you can swap it for an equal amount of plain or all-purpose flour and add an extra two teaspoons of baking powder and generous pinch of salt.
What else can I make with blueberries and lemons?
If you have lots of blueberries or lemons to use up, you might like some of our other delicious recipes:
Blueberry crumble bars
Lemon biscuits
Blueberry cupcakes
Berry yogurt parfait
Blueberry pancakes
Lemon and blueberry loaf
Blueberry and apple muffins
Lemon drizzle cake
Banana and blueberry bread
Blueberry muffins
Lemon cupcakes
Lemon drizzle cupcakes
American style blueberry pancakes
Blueberry cookies
Lemon sponge cake
Mary Berry’s lemon drizzle traybake
Or why not try one of these easy muffin recipes kids will love
Raspberry muffins
Chocolate chip muffins
Apple cinnamon muffins
Triple chocolate muffins
Strawberry muffins
Raspberry and white chocolate muffins
Chocolate chip banana muffins
Blackberry muffins
Useful equipment
You might need the following baking tools/gadgets to make these lemon blueberry muffins
Digital scales
Freestanding mixer
Mixing bowl
Wooden spoons
Measuring cup
Lemon juicer
Lemon zester
Muffin tin
Cupcake cases
Wire rack
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Ingredients
250g (2 cups) Self-raising flour*
1 tsp baking powder
75g (1/3 cup) butter, softened
100g (1/2 cup) caster sugar
200g (2 cups) blueberries
Zest of 2 lemons
2 tbsp lemon juice
2 eggs, large
200ml (¾ cup) milk
2 tablespoons demerara sugar (optional)
* If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder and a pinch of salt.
How to make lemon blueberry muffins
Preheat the oven to 180C/170C Fan/350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
Mix the dry ingredients together
Start by getting your kids to measure the flour out and add it to a large mixing bowl.
Measure the butter out and get your kids to cut it into small pieces. Add the butter to your mixing bowl.
Use your finger tips to rub the butter into the flour until you have a fine breadcrumb like texture.
Add the caster sugar and baking powder
Measure the sugar and baking powder and add them to your mixing bowl. When your kids are adding the baking powder make sure your kids use their finger to level the teaspoon so that you add just the right amount.
Stir them in.
Add the blueberries, lemon zest and juice
Measure the blueberries out and add them to your mixing bowl. Stir them in so they are well coated in the flour mixture.
Get your kids to help zest and juice the lemons. Before you juice the lemon, to make sure you get the most juice out of them pop them in the microwave for 10 seconds or so then roll them around on your worktop.
Add the lemon zest and juice to your mixing bowl.
Stir the blueberries, lemon zest and juice in.
Mix the wet ingredients
Measure the milk into a measuring jug. If you have digital scales, the easiest way of being really accurate it to use the ml setting. If you don’t have digital scales, a measuring jug will also do the job.
Next, add the eggs to your jug and give it a whisk so it is well combined.
Mix everything together
Add the wet ingredients (milk and eggs) to the dry ingredients in your mixing bowl and get your kids to stir everything together.
Don’t over mix the batter at this point – it’s fine for the mixture to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom.
Make the lemon blueberry muffins
Using a spoon, divide the muffin batter into the cases in your muffin tin. Kids should be very able to help with this job, but make sure once they’re finished dividing the mixture there is roughly the same amount of batter in each muffin (and perhaps expect a little mess). We often find using an ice cream scoop or a soup spoon can add just the right amount of batter to each case and reduces the amount of mess.
You also might need to help ensure the blueberries are divided evenly among the muffins cases, so some don’t end up with all the fruit and some none.
Sprinkle some demerara sugar on top of each muffin.
Bake the lemon blueberry muffins
Bake the lemon blueberry muffins in the oven for 20-25 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.
Remove the muffins from the oven and leave them to cool for a few minutes. Remove them from tin and put on a wire rack until they are totally cool.
Serve and enjoy.
Lemon and blueberry muffins
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Wooden spoons
- Measuring cup
- Lemon juicer
- Lemon zester
- Muffin tin
- Cupcake cases
- Wire rack
Ingredients
- 250 g (2 cups) Self-raising flour*
- 1 tsp baking powder
- 75 g (⅓ cup) butter, softened
- 100 g (½ cup) caster sugar
- 200 g (2 cups) blueberries
- Zest of 2 lemons
- 2 tbsp lemon juice
- 2 eggs large
- 200 ml (¾ cup) milk
- 2 tablespoons demerara sugar optional
Instructions
- Preheat the oven to 180C/170C Fan/350F and grease or line a muffin tin with 12 paper of silicone cupcake cases.
Mix the dry ingredients together
- Measure the flour out and add it to a large mixing bowl.Measure the butter out and cut it into small pieces. Add the butter to your mixing bowl.
- Use your finger tips to rub the butter into the flour until you have a fine breadcrumb like texture.
Add the caster sugar and baking powder
- Measure the sugar and baking powder and add them to your mixing bowl. When you are adding the baking powder make sure you use your finger to level the teaspoon so that you add just the right amount.
- Stir them in.
Add the blueberries
- Measure the blueberries out and add them to your mixing bowl. Stir them in so they are well coated in the flour mixture.
Add the lemon zest and lemon juice
- Zest and juice the lemons. Before you juice the lemon, to make sure you get the most juice out of them pop them in the microwave for 10 seconds or so then roll them around on your worktop.
- Add the lemon zest and juice to your mixing bowl and stir them in.
Mix the wet ingredients
- Measure the milk into a measuring jug. If you have digital scales, the easiest way of being really accurate it to use the ml setting. If you don't have digital scales, a measuring jug will also do the job.
- Next, add the eggs to your jug and give it a whisk so it is well combined.
Mix everything together
- Add the wet ingredients (milk and eggs) to the dry ingredients in your mixing bowl and stir everything together. Don’t over mix the batter at this point – it’s fine for the mixture to be a little bit lumpy, just make sure the flour is stirred in and not stuck hiding at the bottom.
Make the lemon blueberry muffins
- Using a spoon, divide the muffin batter into the cases in your muffin tin. You also might need to ensure the blueberries are divided evenly among the muffins cases, so some don’t end up with all the fruit and some none.
- Sprinkle some demerara sugar on top of each muffin.
Bake the lemon blueberry muffins
- Bake the lemon blueberry muffins in the oven for 20-25 minutes. They’re ready when they’ve risen, turned golden and a skewer inserted into the middle comes out clean.
- Remove the muffins from the oven and leave them to cool for a few minutes. Remove them from tin and put on a wire rack until they are totally cool.
Notes
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