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lemon blueberry muffins on a wooden board.
cookingwithmykids

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Afternoon tea, Snack
Cuisine: American, British
Calories: 252
Ingredients Equipment Method Notes

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • Lemon juicer
  • Lemon zester
  • Muffin tin
  • Cupcake cases
  • Wire rack

Method
 

  1. 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
  1. 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.
  2. 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
  1. 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.
  2. Stir them in.
Add the blueberries
  1. 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
  1. 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.
  2. Add the lemon zest and juice to your mixing bowl and stir them in.
Mix the wet ingredients
  1. 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.
  2. Next, add the eggs to your jug and give it a whisk so it is well combined.
Mix everything together
  1. 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
  1. 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.
  2. Sprinkle some demerara sugar on top of each muffin.
Bake the lemon blueberry muffins
  1. 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.
  2. 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

* 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.